Line Cook II

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Job Summary

The Line Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria, and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.

Job Summary

The Line Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria, and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.

Education & Experience

• Previous supervisory responsibility preferred.
• At least 5 years of related progressive experience, or a culinary graduate with at least 1 year of progressive experience in a hotel or related field.
• Food Handlers Certification (must comply with State requirements)
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with the Company’s standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working (per brand standards).
• Always comply with The Company’s standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable to the position to include Food Handlers, Safety, etc.
• Always maintain a friendly and warm demeanor.
• Have a thorough working knowledge of menus and the preparation required to produce the product according to The Company’s standards.
• Ensure the completion of necessary food and station preparations prior to opening of the Restaurant/Dining Outlet, Café and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.
• Assist and supervise the kitchen line during operating hours to maintain the highest standards of efficiency, productivity, and quality; be able to support any position in the kitchen that needs help.
• Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders;
  Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time, cover count or any other changes.
• Supervise the preparation of food for the Employee Cafeteria as necessary.
• Ensure that all food is prepared following The Company’s recipes.
• Maintain the "Clean as You Go" policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly, and clean.
• Supervise and assist with the breakdown of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period.
• Ensure that all employees always practice safe work habits to avoid possible injury to self or other employees.
• Enforce all hotel policies and house rules.
• Be familiar with the hotel's emergency procedures.
• Ensure that employees are, always, attentive,…