Line Cook at FHH Experienced Professionals

Wilmington, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Apr, 26

Salary

0.0

Posted On

04 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking Techniques, Food Preparation, Knife Skills, Sauce Making, Stock Making, Time Management, Cleanliness Standards, Guest Interaction, Teamwork, Safety Practices, Equipment Maintenance, Mathematical Skills, Flexible Schedule, Professionalism, Work Ethic

Industry

Description

Job Details Level: Entry Job Location: Wilmington Convention Hotel LLC - Wilmington, NC 28401 Position Type: Full-Time/Part-Time Education Level: High School Job Category: Restaurant - Food Service SUMMARY The Line Cook is responsible for: Responsible for the set up, break down, clean up and food preparation of the line specific to the station he/she will be working. Assist in any other areas if needed such as trash removal, washing dishes, end of night clean up, etc. JOB RESPONSIBILITIES The Line Cook’s primary responsibilities will include: Accomplish daily assignment of duties in designated kitchen areas to the quality standards of the hotel/franchise. Assist the chef or front of the house staff whenever necessary as directed by a supervisor. Maintain food and cleanliness standards to ensure that the highest quality products are consistently maintained. Interact with fellow associates in a courteous and professional manner. Possess full knowledge of all matters relating to proper cooing techniques to exceed guest expectations at all times. Provide guest services in a highly professional manner exceeding guest expectations at all times. Report unsafe work conditions/practices and safety/security violations in accordance with company policy. Greet and interact with the guest in a friendly and professional manner creating the “WOW” experience. Perform routine maintenance and cleaning on line equipment to include but not limited to fixtures in assigned areas in accordance with department standard operating procedures and work practices. Inspect and evaluate physical condition of equipment daily for cleanliness. Report any necessary repairs to your immediate supervisor. Manage time and station productivity according to the volume of business in assigned stations. Effectively set-up and produce a quality product from all stations in a manner adhering to health department and company standards. Complete special projects with appropriate training as assigned by the chef. Qualifications REQUIRED SKILLS AND ABILITY Able to read, write and speak basics English. Able to understand and apply basic mathematical skills. Able to apply common sense understanding to carry out simple one- or two- step instructions. Able to deal with standardized situations with only occasional or no variation. Able to push, stand, stoop, bend, and lift items weighing up to 50-70 pounds repetitively during entire shift. Good attitude and work ethic practices in order to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria. Able to work a flexible schedule including weekends and holidays as required. REQUIRED EDUCATION AND EXPERIENCE Education –High school diploma preferred At least 1 year of experience on Grill, Sautee, and Pantry stations. Good knife skills, sauce and stock making experience required. Hotel/Resort experience preferred.

Responsibilities

The Line Cook is responsible for food preparation, maintaining cleanliness standards, and assisting in various kitchen tasks. They must interact with guests and fellow associates in a professional manner while ensuring high-quality food production.