Line Cook 2 at Homewood Suites - Irving, TX

Oak Brook, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Oct, 26

Salary

22.65

Posted On

03 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation Practices, Knife Skills, Recipe Following, Inventory Rotation, Culinary Techniques, Plate Presentation, Kitchen Equipment Operation, Food Safety, Math Skills, Cost Control, Banqueting

Industry

Description

Description JOB SUMMARY Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices. ESSENTIAL FUNCTIONS Prepare food items for guests using a quality predetermined method in a timely and consistent manner. Set up station with predetermined method place required to service all banquet functions. Practice sanitation and safety daily to ensure the total customer satisfaction. Must have valid Food Handlers Certificate. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations. Adherent to control procedures for cost and quality. Supervise daily cleaning of walk-in and reach-in boxes for safety reasons. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Consult with Executive Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking. Note: Additional tasks may be added during employment. Requirements PHYSICAL DEMANDS Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to stand for 8 hours a day. Walking is required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create, build, handle, and dismantle displays up to 8 feet high. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, coworkers, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc..) AVAILABILITY This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work. In accordance with the Illinois Pay Transparency Act, the expected compensation and benefits for this position are as follows: Pay: $22.65 per hour This position has a fixed starting rate established by the applicable collective bargaining agreement. Benefits: Eligible employees may receive access to the following benefits, subject to the terms and conditions of the applicable plans and collective bargaining agreement: Paid time off, including: Paid holidays Sick leave Vacation: 40 hours after first year of service; 80 hours after second year of service, 120 hours after 10 years of service, 160 hours after 20 years of service Health benefits: Medical coverage through the Local 450 Unite HERE Health & Welfare Plan Dental coverage through the Local 450 Unite HERE Health & Welfare Plan Retirement benefits: Participation in the Local 450 Unite HERE Retirement Fund (pension plan) Additional benefits: Pre-paid legal services Short-term disability and life insurance (per collective bargaining agreement) Employee Assistance Program (EAP) Benefits eligibility and coverage levels are governed by the applicable benefit plans and collective bargaining agreement. We are an Equal Opportunity Employer and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, disability, protected veteran status, or any other characteristic protected by applicable federal, state, or local laws.

Responsibilities

Manage all aspects of food production for banquets, ensuring items are prepared consistently and in a timely manner. Maintain strict sanitation and safety standards while supervising the cleaning of storage areas.