PM Line Cook - Sheraton Oceanfront

Overview

Job Title:

PM Line Cook (3-11pm)

Company:
Shamin Hotels

Organizational Structure:
Department:
Food and Beverage

Reports To:

Sous Chef or Kitchen Manager
Supervision: none
Pay Structure:
Paid Bi-weekly

• Food Preparation:
  Follow standardized recipes and guidelines to prepare a variety of dishes, including appetizers, entrees, and desserts. Measure and assemble ingredients accurately to ensure consistency and quality. Cook and season food items according to specified methods and techniques. Monitor cooking processes, temperatures, and cooking times to avoid overcooking or under cooking.
• Station Management:
  Work on a specific station (e.g., grill, sauté, fryer) as assigned by the Chef or Kitchen Supervisor. Coordinate with other kitchen staff to ensure timely preparation and delivery of food orders. Maintain cleanliness and organization of the workstation, including proper storage of ingredients, utensils, and equipment.
• Quality Control:
  Inspect food products for freshness, quality, and appearance before cooking. Taste and adjust seasoning levels as necessary to enhance flavor profiles. Monitor portion sizes and presentation standards to meet customer expectations.
• Food Safety and Sanitation:
  Adhere to all food safety and sanitation regulations, including proper handling, storage, and labeling of food items. Maintain cleanliness and hygiene in the kitchen area, including equipment, countertops, and floors. Monitor and record temperatures of food storage units and cooking equipment.
• Team
  
  Collaboration:
  
  Communicate effectively with other kitchen staff, servers, and managers to ensure smooth coordination of food orders. Assist colleagues during busy periods and contribute to a positive team environment. Support kitchen leadership in training new cooks and ensuring adherence to kitchen standards.
• Inventory Management:
  Assist in monitoring inventory levels of food supplies and ingredients. Notify kitchen leadership of low stock items or equipment malfunctions. Assist with inventory counts and stock rotation to minimize waste and ensure freshness.

• Team Up:
  Be Golden, Collaborate and Help Others Succeed.
• Own It:
  Be a role model, Embrace Responsibility and Keep Learning.
• Passionately Serve:
  Be Positive, Care Deeply and Create Memories.