Line Cook at Avion Hospitality Employee Services LLC

Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Jun, 26

Salary

0.0

Posted On

21 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Recipe Adherence, Sanitation, Safety Compliance, Waste Minimization, Cost Control, Communication, Decision Making, Stress Management, Composure, Guest Service, Attendance, Grooming, Menu Knowledge, Buffet Setup, Equipment Operation

Industry

Hospitality

Description

Description JOB SUMMARY: A Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria, and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. EXPERIENCE & EDUCATION: A high school diploma or equivalent and/or experience in a hotel or a related field are preferred. 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 maintain composure and objectivity under pressure. JOB FUNTIONS & DUTIES: Maintain a friendly and warm demeanor at all times. Approach all encounters with guests and associates in a friendly, service-oriented manner. Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling, which will vary according to the hotel's needs. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply with Avion Hospitality standards and regulations to encourage safe and efficient operations. Comply with certification requirements as applicable to the position, including Food Handlers, Safety, etc. Maintain a friendly and warm demeanor at all times. Have thorough knowledge of menus and the preparation required according to hotel standards. Complete necessary food and station preparations prior to opening of the Restaurant/Dining Outlet or Cafe in order to ensure that guests are served promptly and efficiently during the operating hours. Prepare and display buffet food items according to Avion Hospitality standards. Maintain a post on the kitchen line as required during operating hours to prepare food to order, maintaining the highest standards of efficiency, productivity, and quality. Prepare food for Banquets, as required, following specifications of Banquet Event Orders. Prepare and service food for the Associate Cafeteria as specified by the restaurant leadership. Prepare all foods following Avion Hospitality standard recipes. Preparation of specials will be under the direction of the restaurant leadership. Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. Work banquet food station as scheduled by restaurant leadership. Know the location and operation of all fire extinguishing equipment. Practice safe work habits at all times to avoid possible injury to self or other associates. Be familiar with all hotel policies and house rules. Be familiar with the hotel's emergency procedures. Use Production Charts as specified by standards. Associates must at all times be attentive, friendly, helpful, and courteous to guests, managers, and other associates. Be able to operate and maintain the cleanliness of all kitchen equipment. Maintain the "Clean As You Go" policy. Assist in storage and rotation of food items according to hotel procedures. Sign keys out and back under supervision as needed. Attend meetings as required by management. Perform any other duties as requested by management.

Responsibilities

The Cook is responsible for preparing all food items according to standardized recipes for various outlets while maintaining high standards of appeal and appetite. Additionally, the role requires ensuring the cleanliness, sanitation, and safety of kitchen areas while actively minimizing waste and maximizing cost efficiency.