Line Cook @ Residence Inn Raleigh Downtown at Summit Hospitality Incorporated

Raleigh, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Jun, 26

Salary

0.0

Posted On

23 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Food Handling, Food Presentation, Recipe Following, Inventory Controls, Portion Control, Plating, Sanitation, Stocking, Communication, Time Management, Equipment Operation

Industry

Hospitality

Description

Description Job description SUMMIT HOSPITALITY GROUP: LINE COOK JOB DESCRIPTION SUMMARY: The Line Cook for Summit Hospitality Group is responsible for accurately and efficiently preparing all food products served at breakfast and evening dinner as well as for scheduled events in meeting rooms. Ensures the highest quality and consistency for food preparation, food handling, and food presentation. Requirements PREREQUISITES AND QUALIFICATIONS: High School diploma or GED, 2 years-experience in preferred with brand restaurant or chain hotel ( Marriott, Hilton, Hyatt) Command of English including speaking, reading , writing Familiar with ordering and inventory controls High energy and professional demeanor Proven ability to read and follow recipes with minimum supervision Able to work in a fast paced kitchen environment Excellent people skills; able to give clear instructions with a positive attitude. Flexible schedule including mornings, nights, and weekends DUTIES & RESPONSIBILITIES: The expectations of this position require a 40 hour work week which includes weekends and evenings (Saturday and/or Sunday). Hours beyond 40 must be approved in advance by the Supervisor. This only applies to Associates who are non-exempt. Prepare a variety of meats, seafood, poultry, vegetables, and dairy products for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment Complete opening and closing checklists Refer to Daily Prep List at the start of each shift for assigned duties Knows and complies consistently with standard portion sizes, cooking methods, quality standards, and kitchen rules, recipes, and hotel policies and procedures Maintains a clean and sanitary work area Follows approved/proper plate presentations and garnish for all dishes Handles, stores, labels, and rotates all products properly and in accordance with applicable local, state, and federal laws and regulations Stocks and maintains sufficient inventories of food products at line stations to ensure a smooth service period Closes the kitchen properly and follows closing checklist for kitchen stations. Assists others in closing the kitchen Attends all scheduled employee meetings and offers suggestions for improvement and safety Performs other related duties as assigned by the General Manager or the Manager On Duty Duties are subject to change and additional duties/tasks may be assigned as needed WORK ENVIRONMENT: Consistent work schedule Able to lift 50 lbs Standing, sitting, walking, reaching, and bending for extended periods of time Professional appearance Hairnet or hat must be worn Clean non-slip shoes Clean black pants Clean plain white apron (provided) Valid Driver’s License Benefits: Fulltime Employees · Personal time after 90-days · Insurance benefits after 90-days · Vacation time Summit Hospitality Group is an Equal Opportunity Employer. Summit Hospitality Group LTD. and its affiliates provide equal employment opportunities to all applicants without regard to an applicant's race, color, sex, religion, disability, national origin, citizenship, veteran status, genetic information, sexual orientation or gender identity, or on the basis of age with respect to persons 18 years or older.

Responsibilities

The Line Cook is responsible for accurately and efficiently preparing all food products for breakfast, evening dinner, and scheduled events, ensuring the highest quality in preparation, handling, and presentation. Duties include operating various kitchen equipment, following recipes, maintaining sanitation, and managing inventory at line stations.