LINE COOK @ Lila's in the Lobby at INDUS HOTELS INC

Rochester, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Jun, 26

Salary

20.5

Posted On

11 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Safety, Food Handling, Recipe Adherence, Presentation Standards, Menu Knowledge, Food Preparation, Waste Monitoring, Teamwork, Problem Solving, Time Management, Attention To Detail, Following Instructions, Customer Service, Pressure Handling

Industry

Hospitality

Description

Description Lila’s, an exciting new cocktail bar, is seeking experienced cooks to join our team. Lila’s is the perfect combination of playfully inspired beverages and cuisine for all ages. Located inside the Hampton Inn & Suites in the heart of the neighborhood of play, featuring a full bar and covered outdoor patio Lila’s is the perfect place to enjoy a cocktail and food with friends and family alike. Ideal candidates will have experience as a cook in a high end and high volume kitchen. We are looking to build a dynamic team that has a desire to create a memorable experience for our guests, whether they are guests of the hotel or just stopping in for a drink. Both full and part time positions available. Come join our team at Lila's! Indus Hospitality Group’s mission is developing, empowering, and supporting success in our employees. At the core of our brand we stand for Growth, Loyalty, Respect, and Flexibility. At Indus we offer a career, not just a job. Over the last four decades we have grown substantially through commitment to the region and communities we serve; helping fuel regional economic development with commerce and employment. We believe success is earned and teamwork matters, that hard work should be recognized, and diversity celebrated, that there is always something new to learn and innovation is supported. Indus Hospitality Group owns and operates more than 70 properties, primarily hotels and restaurants in the Rochester, Finger Lakes, and Western New York regions. The team at Indus Hospitality Group has been recognized numerous times as first-class operators, earning national and regional awards including the Dunkin’ Brands Rising Star of the Year, the Microtel Inn & Suites Franchisee of the Year Award, the Hilton Worldwide Lighthouse Award, Best Western Champion Customer Care Award, and TripAdvisor Awards for Excellence. Job Title: Line Cook Reports To: Executive Chef Summary Prepare food items for the restaurant, in-room dining and catering functions by performing the following duties. Essential Duties and Responsibilities include the following. Other duties may be assigned. Perform opening and closing procedures per checklists. Ensure compliance with food safety and handling policies and procedures i.e., use dates, temperature of appliances and food. Wash, peel, slice, portion, chop, mix and store ingredients for use. Prepare and cook food according to recipes, quality standards and presentation standards. Portion and arrange food on serving dishes. Write and develop feature offerings for each service period. Monitor food quantity and quality to avoid waste. Keep work area clean at all times. Be fully knowledgeable of all menu items and features including their garnish, contents and preparation methods. Answer questions from servers or guests as needed. Assist in same day or advance prep for any and all stations in the kitchen. Assist in checking all fixtures, equipment and conditions (lights, heating/cooling, appliances, wallpaper, etc.) for proper operation, settings and maintenance. Report deficiencies. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Be at work consistently and on time; Arrive at meetings on time. Able to read and interpret written information. Able to work alone or with others. Able to deal with frequent change, delays, or unexpected events. Follow instructions, respond to management direction; Take responsibility for own actions; Complete tasks correctly and on time or notify appropriate person with an alternate plan. Follow policies and procedures; Use time efficiently. Conserve organizational resources; Generate suggestions for improving work. Demonstrate accuracy, thoroughness and attention to detail. Observe safety and security procedures; Report potentially unsafe conditions; Use equipment and materials properly. Manage difficult or emotional customer situations; Respond promptly to customer needs and requests for service and assistance. Identify and resolve problems in a timely manner; Develop alternative solutions; Use reason even when dealing with emotional topics. Display willingness to make decisions; Understand business implications of decisions; Include appropriate people in decision-making process. Contribute to building a positive team spirit; ask for and offer help when needed. Treat people with respect; Approach others in a tactful manner; Follow through on commitments; Work with integrity and ethics; Uphold organizational values. Maintain confidentiality; Listen to others without interrupting; Keep emotions under control. React well under pressure. Speak clearly and persuasively in positive or negative situations; get clarification; Respond well to questions; Participate in meetings. Requirements Education and/or Experience One to three years related experience and/or training; or Associate's degree (A. A.) or equivalent from two-year college or culinary school; or equivalent combination of education and experience. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and/or meet the physical demands.

Responsibilities

The Line Cook will prepare food items for the restaurant, in-room dining, and catering functions by performing opening and closing procedures and ensuring compliance with food safety policies. Duties include preparing and cooking food according to recipes, monitoring quality to avoid waste, and assisting with prep work for all kitchen stations.