Line Cook

RELATIONSHIPS:

• Reports directly to the Chef de Partie & Executive Chef.
• Interacts and liaises closely with the Room Service Manager, Restaurant Manager, Banquet/Catering Sales Manager, Chief Steward, the Executive Chef, and the Kitchen team.
• Provides backup and support for all culinary functions.

Duties and Responsibilities: 

• Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by servers within policy; controls food usage to minimize waste
• Advanced knife skills and comfortable with cutting and preparing many fruits, vegetables and meats
• Advises supervisor of low inventory items; assists in receiving items and taking inventory as required
• Assists in the training of 2^nd and 3^rd cook positions
• Maintains supplies of equipment, (trays, china, cutlery, and condiments), for service at the station areas
• Assists Executive Chef in service
• Aids in cooking preparation
• Ensures the Kitchen is clean, tidy, and well groomed at all hours, in accordance with the hotel standards
• Attends pre-meal briefing sessions
• Complies with hotel’s health, safety and hygiene regulations
• Complies with basic food handling course annually as per federal/state/city standards
• Knowledge of all vegetables in the raw state through preparation, with the ability to determine the appropriate doneness in regards to cooking times through visual observation
• Safe and proper care, preparation, storage and rotation of food items
• Knowledge of safe and sanitary holding temperatures and procedures
• Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters
• Assists in other areas of the kitchen as needed
• At IHG we are committed to providing our employees with a safe, secure and healthy workplace. It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures
• Perform other duties, tasks and special projects as assigned

Qualifications: 

• High School diploma or equivalent vocational training, culinary degree a plus
• Certificates from previous employers/ college
• Previous experience in this position at a similar establishment
• Food Hygiene awareness and at least basic training
• Food Handling certification required
• Follow verbal and written instructions, ability to communicate with supervisors and co-workers
• Ability to communicate in English with guests, co –workers and Management, to their understanding; ability to communicate in second language a plus
• Ability to work in a clean, organized manner with attention to detail and produce food items efficiently
• Ability to compute basic mathematical calculations
• Ability to provide legible communication
• https://careers.ihg.com/en/job-details/?jobref=Line+Cook%7cUS%7c151810#6760