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rel="noopener noreferrer"} JOB TITLE: Line Cook LOCATION: TOURISTS Hotel
EMPLOYMENT CLASSIFICATION: Non-Exempt/Hourly REPORTS DIRECTLY TO:
Executive Chef PAY RATE: \$16/hour JOB SUMMARY: TOURISTS\' goal in all
positions is to exceed expectations of our guests. The Kitchen staff
contributes to that experience by providing service that includes, but
is not limited to, planning, executing, or coordinating food service for
multiple venues within the Property. The Kitchen staff interacts with
the Food and Beverage team to ensure timely service and appropriate
presentation. Other tasks may be assigned based on property needs. The
Kitchen staff must develop and maintain the company\'s culture, values
and reputation in the public eye, and with all staff, guests, vendors
and partners. Based upon fluctuating demands of the operation and to
exceed customer expectations, it may be necessary to perform a multitude
of different functions not specifically related to this position.
RESPONSIBILITIES: -Food service preparation including stocking, basic
knife work, butchering and preparing food for service -Cook and prepare
food for hotel guests using standardized recipes, while maintaining
kitchen guidelines, policies, and procedures -Check in and out with
Management at beginning and ending your shift -Coordinate with the Food
& Beverage Manager during service to keep food production running
efficiently and on time -Communicate with the Chef or F&B manager with
any menu updates or special needs for the guests for the day -Comply
with food safety regulations -Ensure excellent food presentation
-Prepare for breakfast service using the Room Service Breakfast Order
Totals spreadsheet as a guide for production and quantity needs and time
of order fulfillment -Work closely with the Chef on weekly planning of
production -In conjunction with the Chef\'s oversight, delegate prep
work to dishwasher/prep cook -When on-site at the Hotel, it is required
that all staff are well mannered, well- spoken and appropriately dressed
at all times -Maintain positive and professional external and
interpersonal communications with guests and other hotel staff -Maintain
a high level of cleanliness and safety in work areas -Ensure that all
equipment is maintained in good, safe working condition and let
management know if anything needs to be fixed -Assist with washing
dishes as needed -Keep abreast of and comply with safety and emergency
procedures and OSHA requirements -Attend relevant meetings -Any and all
other duties as assigned by management -Have knowledge of seasonal and
local ingredient availability and trends -Properly account for tools,
equipment, and materials -On-going professional development and
understanding of evolving needs of the industry EDUCATION & EXPERIENCE:
-High School diploma or general education degree (GED) or relevant trade
school training -Three to Four years related experience in commercial
kitchen setting COMPETENCIES: -Ability to utilize terminology of a
commercial kitchen -Demonstrated abilities in portion control, knife
skills, plating, execution of recipe -Ability to multi-task in a
fast-paced meal service period -Must be able to speak, read, write, and
understand the primary language(s) of the workplace -Ability to read and
interpret documents such as safety rules, operating and maintenance
instructions and procedure manuals TOURISTS is an EEOC Employer.