Line Cook

Job Summary

Required Qualifications

• •Minimum of 3 years of progressive fine dining experience
• •Upscale job-related experience
• •High school diploma or GED equivalent
• •Read, write, and speak English fluently
• •Must have the ability to butcher fish and/or meats
• •Ability to lift, balance and carry items of up to 50 lbs
• •Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand/truck weighing a maximum of 200 lbs
• •Ability to work in and access cold environments, such as freezer and refrigerator
• •Ability to stand, walk, and remain on feet and perform job duties for entire shift duration and over long hours
• •Ability to work quickly and quietly
• •Strong focus and mental acuity to execute detailed recipes
• •Effective stress management during high-volume service periods
• •Quick decision-making and problem-solving regarding food preparation and kitchen operations
• •Ability to work with others in a high demand kitchen
• •Ability to work independently, take direction and provide direction to others
• •Ability to manage differing personalities within the kitchen, the hotel and the community
• •Must be aware of all emergency procedures
• •Strictly adheres to the Hotel's Policy on Confidentiality and Ethics
• •Must monitor all product expiry dates
• •Ensure the maintenance of all storage areas
• •Ensure all appliances and machines, as well as the temperature of fridges are well maintained
• •Possess sufficient manual dexterity of hand to use all kitchen equipment
• •Possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
• •Possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
• •Possess good working knowledge of accepted standards of sanitation
• •Possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• •Possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• •Ability to perform duties in confined spaces
• •Ability to perform duties within extreme temperature ranges
• •Must be able to effectively lead and coach others
• •Must be available for weekend shifts
• •Must be available for mornings
• •Must be available for evenings
• •Must be able to lift 50 lbs
• •Must be able to lift heavy kitchen equipment, food waste and bulk food items weighing up to 50 pounds
• •Must be able to grasp, lift and/or carry, or otherwise, move or push goods on a hand/truck weighing a maximum of 200 lbs
• •Must be able to work in a hot and humid environment
• •Must be able to work in cold environments
• •Must be able to stand, walk, and remain on feet for entire shift duration
• •Must be able to work quickly and quietly
• •Must have strong focus and mental acuity
• •Must have effective stress management
• •Must have quick decision-making and problem-solving
• •Must be able to work with others in a high demand kitchen
• •Must be able to work independently, take direction and provide direction
• •Must be able to manage differing personalities
• •Must be aware of all emergency procedures
• •Must adhere to the Hotel's Policy on Confidentiality and Ethics
• •Must monitor all product expiry dates
• •Must ensure the maintenance of all storage areas
• •Must ensure all appliances and machines, as well as the temperature of fridges are well maintained
• •Must possess sufficient manual dexterity of hand to use all kitchen equipment
• •Must possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
• •Must possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
• •Must possess good working knowledge of accepted standards of sanitation
• •Must possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• •Must possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• •Must be able to perform duties in confined spaces
• •Must be able to perform duties within extreme temperature ranges
• •Must be able to work in a hot and humid environment
• •Must be able to work in cold environments
• •Must be able to stand, walk, and remain on feet for entire shift duration
• •Must be able to work quickly and quietly
• •Must have strong focus and mental acuity
• •Must have effective stress management
• •Must have quick decision-making and problem-solving
• •Must be able to work with others in a high demand kitchen
• •Must be able to work independently, take direction and provide direction
• •Must be able to manage differing personalities
• •Must be aware of all emergency procedures
• •Must adhere to the Hotel's Policy on Confidentiality and Ethics
• •Must monitor all product expiry dates
• •Must ensure the maintenance of all storage areas
• •Must ensure all appliances and machines, as well as the temperature of fridges are well maintained
• •Must possess sufficient manual dexterity of hand to use all kitchen equipment
• •Must possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
• •Must possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
• •Must possess good working knowledge of accepted standards of sanitation
• •Must possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• •Must possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• •Must be able to perform duties in confined spaces
• •Must be able to perform duties within extreme temperature ranges
• •Must be able to work in a hot and humid environment
• •Must be able to work in cold environments
• •Must be able to stand, walk, and remain on feet for entire shift duration
• •Must be able to work quickly and quietly
• •Must have strong focus and mental acuity
• •Must have effective stress management
• •Must have quick decision-making and problem-solving
• •Must be able to work with others in a high demand kitchen
• •Must be able to work independently, take direction and provide direction
• •Must be able to manage differing personalities
• •Must be aware of all emergency procedures
• •Must adhere to the Hotel's Policy on Confidentiality and Ethics
• •Must monitor all product expiry dates
• •Must ensure the maintenance of all storage areas
• •Must ensure all appliances and machines, as well as the temperature of fridges are well maintained
• •Must possess sufficient manual dexterity of hand to use all kitchen equipment
• •Must possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
• •Must possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
• •Must possess good working knowledge of accepted standards of sanitation
• •Must possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• •Must possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• •Must be able to perform duties in confined spaces
• •Must be able to perform duties within extreme temperature ranges
• •Must be able to work in a hot and humid environment
• •Must be able to work in cold environments
• •Must be able to stand, walk, and remain on feet for entire shift duration
• •Must be able to work quickly and quietly
• •Must have strong focus and mental acuity
• •Must have effective stress management
• •Must have quick decision-making and problem-solving
• •Must be able to work with others in a high demand kitchen
• •Must be able to work independently, take direction and provide direction
• •Must be able to manage differing personalities
• •Must be aware of all emergency procedures
• •Must adhere to the Hotel's Policy on Confidentiality and Ethics
• •Must monitor all product expiry dates
• •Must ensure the maintenance of all storage areas
• •Must ensure all appliances and machines, as well as the temperature of fridges are well maintained
• •Must possess sufficient manual dexterity of hand to use all kitchen equipment
• •Must possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
• •Must possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
• •Must possess good working knowledge of accepted standards of sanitation
• •Must possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• •Must possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• •Must be able to perform duties in confined spaces
• •Must be able to perform duties within extreme temperature ranges
• •Must be able to work in a hot and humid environment
• •Must be able to work in cold environments
• •Must be able to stand, walk, and remain on feet for entire shift duration
• •Must be able to work quickly and quietly
• •Must have strong focus and mental acuity
• •Must have effective stress management
• •Must have quick decision-making and problem-solving
• •Must be able to work with others in a high demand kitchen
• •Must be able to work independently, take direction and provide direction
• •Must be able to manage differing personalities
• •Must be aware of all emergency procedures
• •Must adhere to the Hotel's Policy on Confidentiality and Ethics
• •Must monitor all product expiry dates
• •Must ensure the maintenance of all storage areas
• •Must ensure all appliances and machines, as well as the temperature of fridges are well maintained
• •Must possess sufficient manual dexterity of hand to use all kitchen equipment
• •Must possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
• •Must possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
• •Must possess good working knowledge of accepted standards of sanitation
• •Must possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• •Must possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• •Must be able to perform duties in confined spaces
• •Must be able to perform duties within extreme temperature ranges
• •Must be able to work in a hot and humid environment
• •Must be able to work in cold environments
• •Must be able to stand, walk, and remain on feet for entire shift duration
• •Must be able to work quickly and quietly
• •Must have strong focus and mental acuity
• •Must have effective stress management
• •Must have quick decision-making and problem-solving
• •Must be able to work with others in a high demand kitchen
• •Must be able to work independently, take direction and provide direction
• •Must be able to manage differing personalities
• •Must be aware of all emergency procedures
• •Must adhere to the Hotel's Policy on Confidentiality and Ethics
• •Must monitor all product expiry dates
• •Must ensure the maintenance of all storage areas
• •Must ensure all appliances and machines, as well as the temperature of fridges are well maintained
• •Must possess sufficient manual dexterity of hand to use all kitchen equipment
• •Must possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
• •Must possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
• •Must possess good working knowledge of accepted standards of sanitation
• •Must possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• •Must possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• •Must be able to perform duties in confined spaces
• •Must be able to perform duties within extreme temperature ranges
• •Must be able to work in a hot and humid environment
• •Must be able to work in cold environments
• •Must be able to stand, walk, and remain on feet for entire shift duration
• •Must be able to work quickly and quietly
• •Must have strong focus and mental acuity
• •Must have effective stress management
• •Must have quick decision-making and problem-solving
• •Must be able to work with others in a high demand kitchen
• •Must be able to work independently, take direction and provide direction
• •Must be able to manage differing personalities
• •Must be aware of all emergency procedures
• •Must adhere to the Hotel's Policy on Confidentiality and Ethics
• •Must monitor all product expiry dates
• •Must ensure the maintenance of all storage areas
• •Must ensure all appliances and machines, as well as the temperature of fridges are well maintained
• •Must possess sufficient manual dexterity of hand to use all kitchen equipment
• •Must possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
• •Must possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
• •Must possess good working knowledge of accepted standards of sanitation
• •Must possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• •Must possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• •Must be able to perform duties in confined spaces
• •Must be able to perform duties within extreme temperature ranges
• •Must be able to work in a hot and humid environment
• •Must be able to work in cold environments
• •Must be able to stand, walk, and remain on feet for entire shift duration
• •Must be able to work quickly and quietly
• •Must have strong focus and mental acuity
• •Must have effective stress management
• •Must have quick decision-making and problem-solving
• •Must be able to work with others in a high demand kitchen
• •Must be able to work independently, take direction and provide direction
• •Must be able to manage differing personalities
• •Must be aware of all emergency procedures
• •Must adhere to the Hotel's Policy on Confidentiality and Ethics
• •Must monitor all product expiry dates
• •Must ensure the maintenance of all storage areas
• •Must ensure all appliances and machines, as well as the temperature of fridges are well maintained
• •Must possess sufficient manual dexterity of hand to use all kitchen equipment
• •Must possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
• •Must possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
• •Must possess good working knowledge of accepted standards of sanitation
• •Must possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• •Must possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• •Must be able to perform duties in confined spaces
• •Must be able to perform duties within extreme temperature ranges
• •Must be able to work in a hot and humid environment
• •Must be able to work in cold environments
• •Must be able to stand, walk, and remain on feet for entire shift duration
• •Must be able to work quickly and quietly
• •Must have strong focus and mental acuity
• •Must have effective stress management
• •Must have quick decision-making and problem-solving
• •Must be able to work with others in a high demand kitchen
• •Must be able to work independently, take direction and provide direction
• •Must be able to manage differing personalities
• •Must be aware of all emergency procedures
• •Must adhere to the Hotel's Policy on Confidentiality and Ethics
• •Must monitor all product expiry dates
• •Must ensure the maintenance of all storage areas
• •Must ensure all appliances and machines, as well as the temperature of fridges are well maintained
• •Must possess sufficient manual dexterity of hand to use all kitchen equipment
• •Must possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
• •Must possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
• •Must possess good working knowledge of accepted standards of sanitation
• •Must possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• •Must possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• •Must be able to perform duties in confined spaces
• •Must be able to perform duties within extreme temperature ranges
• •Must be able to work in a hot and humid environment
• •Must be able to work in cold environments
• •Must be able to stand, walk, and remain on feet for entire shift duration
• •Must be able to work quickly and quietly
• •Must have strong focus and mental acuity
• •Must have effective stress management