Line Cook at Driftwood Hospitality

Scottsdale, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Feb, 26

Salary

0.0

Posted On

09 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking, Sanitation Standards, Recipe Following, Food Quality Control, Kitchen Equipment Operation, Mathematical Skills, Guest Relations, Broiler Cooking, Sauté Cooking, Safety Procedures, Temperature Control, Teamwork, Communication, Time Management, Problem Solving

Industry

Hospitality

Description

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. JOB SUMMARY Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, and other food items prepared on the front-line station. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. • Prepares daily preparation lists for production. • Reads and employs math skills to follow recipes. • Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products. • Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items. • Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. • Keeps all refrigeration, equipment, and storage and working areas in clean, working condition to comply with health department regulations. • Maintain all logs, cooling, heating, and temperature. • Adheres to all company policies and procedures. • Follows safety and security procedures and rules. • Knows department fire prevention and emergency procedures. • Utilizes protective equipment. • Reports unsafe conditions to management. • Reports accidents, injuries, near-misses, property damage or loss to management. • Provides for a safe work environment by following all safety and security procedures and rules. • All team members must maintain a neat, clean, and well-groomed appearance. (Specific standards outlined in team member handbook). • Perform any related duties as requested by management. • Assists other Kitchen Personnel when need. KNOWLEDGE, SKILLS & ABILITIES • Hold a current Food Handler Card. • 2 years cooking experience preferred. Broiler cooking preferred. • Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. • Good working knowledge of the fundamentals of broiler cooking. • Good working knowledge of the fundamentals of sauté cooking. • Good working knowledge of accepted standards of sanitation. • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. • Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions. • Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. • Ability to operate beverage equipment, e.g., coffee maker. PHYSICAL DEMANDS • Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs. • Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc. • Ability to perform duties within extreme temperature ranges. • Ability to perform duties in confined spaces. • Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling. Benefits 401(k) Dental insurance Disability insurance Employee assistance program Flexible spending account Health insurance Life insurance Paid time off Vision insurance Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

Responsibilities

The Line Cook is responsible for maintaining, setting up, food production, and quality control of all food items prepared on the front-line station. This includes preparing daily lists, following recipes, inspecting food quality, and ensuring compliance with health regulations.