Part-time Line Cook at Arke

Rosemont, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

13 May, 26

Salary

0.0

Posted On

12 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation Practices, Quality Control, Time Management, Teamwork, Culinary Techniques, Safety Regulations, Workstation Organization

Industry

Description

Description JOB SUMMARY Responsible for managing all aspects of food production for banquets, including preparing food according to established recipes, quality standards, and specifications. Ensures consistency, proper presentation, and compliance with all sanitation and safety regulations. ESSENTIAL FUNCTIONS Adhere strictly to sanitation and food safety practices. Prepare food for guests using predetermined methods and recipes, ensuring quality, consistency, and timely service. Set up and organize the workstation according to established standards to service all banquet functions. Maintain high standards of cleanliness, hygiene, and safety to ensure total guest satisfaction. SUPPORTING FUNCTIONS In addition to performing essential functions, this position may be required to perform other duties as assigned by management based on operational needs: Consult daily with the Executive Chef, Banquet Chef, or Sous Chef, as well as other departments related to Food and Beverage operations. Participate in long-term departmental planning. Support and make recommendations for ongoing hotel programs focused on continuous improvement and teamwork. Note: Additional duties may be assigned during employment as business needs require. Requirements PHYSICAL DEMANDS Most duties are performed indoors. While temperatures are generally moderate, the employee must be able to work in extreme temperatures such as freezers (-10°F) and hot kitchen environments (+110°F) for extended periods. Ability to stand and walk for the majority of the workday. Ability to lift and carry up to 50 pounds on a regular basis. Ability to push or pull carts and equipment weighing up to 250 pounds occasionally. Ability to safely handle knives, utensils, and kitchen equipment (slicers, grinders, mixers, etc.). Ability to physically demonstrate culinary techniques (cutting, cooking methods, plating, safety, and sanitation practices). Ability to bend, stoop, kneel, and perform repetitive motions. Exposure to high noise levels in the kitchen environment. Manual dexterity and visual acuity (close vision, color vision, and depth perception) required. Ability to clean and sanitize non-movable kitchen equipment. AVAILABILITY The company operates seven (7) days a week, twenty-four (24) hours a day. Employees must be flexible to work weekends, holidays, and varying schedules based on business needs. Hours worked will be determined by operational demand.

Responsibilities

The Line Cook is responsible for managing all aspects of food production for banquets, ensuring food is prepared according to established recipes and quality standards. This includes maintaining cleanliness and compliance with sanitation and safety regulations.