What are the responsibilities and job description for the AM Line Cook position at Salamander Hospitality?
**No Experience Needed, willing to train**
POSITION OBJECTIVE
Participate in all aspects of food preparation for different food and beverage operations within the resort.
ESSENTIAL JOB FUNCTIONS
•Line cook prepares food items for customers using a quality predetermined method in a timely and consistent manner.
•Line cook changes set-up station with pre-determined place required to service the required prepared items.
•Line cook completes the storeroom requisition for items needed.
•Line cook ensures all equipment is (ovens, grills, burners, salamanders, and fryers) are ready for use.
•Line cook checks par amount and ensure that line is ready for service.
•Line cook preps additional items to bring counts back up to par.
Example:
•Par—10 smoked Salmon & Crab Melt
•Actual—3 smoked Salmon & Crab Melt
•7 smoked Salmon & Crab Melt
•Communicate production progress to the chef
•Practice sanitation and safety daily to ensure the total customer satisfaction.
•Make sure sanitation is adhered to including HACCP documentation.
•Create professional working relationships with all colleagues.
•Attend meetings as required
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
•Consult with Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
•Participate in long range planning.
•Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
EDUCATION/EXPERIENCE
•Must be 18 years of age or older.
•High school or equivalent education required.
•Certified cook or higher level preferred, but not required
REQUIREMENTS
•Must be able to speak, read, write and understand the primary language(s) used in the workplace.
•Must be able to read and write to facilitate the communication process.
•Requires good communication skills, both verbal and written.
•Must possess basic computational ability.
•Ability to read recipes and follow their instructions.
•Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown.
•Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
•Must be able to stand for a minimum of 8 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
•Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
•Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
•Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
•The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
•Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
•Must be able to lift up to 30 lbs. on a regular and continuing basis.
•Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
•Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
•Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
•Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
•Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
•Requires manual dexterity to use and operate all necessary equipment.
•May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.
WORK ENVIRONMENT
•Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
•Must be able to change activity frequently and cope with interruptions.
Salamander is an Equal Opportunity Employer, Drug Free Workplace, and participates in E-Verify.
Participate in all aspects of food preparation for different food and beverage operations within the resort.
ESSENTIAL JOB FUNCTIONS
•Line cook prepares food items for customers using a quality predetermined method in a timely and consistent manner.
•Line cook changes set-up station with pre-determined place required to service the required prepared items.
•Line cook completes the storeroom requisition for items needed.
•Line cook ensures all equipment is (ovens, grills, burners, salamanders, and fryers) are ready for use.
•Line cook checks par amount and ensure that line is ready for service.
•Line cook preps additional items to bring counts back up to par.
Example:
•Par—10 smoked Salmon & Crab Melt
•Actual—3 smoked Salmon & Crab Melt
•7 smoked Salmon & Crab Melt
•Communicate production progress to the chef
•Practice sanitation and safety daily to ensure the total customer satisfaction.
•Make sure sanitation is adhered to including HACCP documentation.
•Create professional working relationships with all colleagues.
•Attend meetings as required
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
•Consult with Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
•Participate in long range planning.
•Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
EDUCATION/EXPERIENCE
•Must be 18 years of age or older.
•High school or equivalent education required.
•Certified cook or higher level preferred, but not required
REQUIREMENTS
•Must be able to speak, read, write and understand the primary language(s) used in the workplace.
•Must be able to read and write to facilitate the communication process.
•Requires good communication skills, both verbal and written.
•Must possess basic computational ability.
•Ability to read recipes and follow their instructions.
•Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown.
•Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
•Must be able to stand for a minimum of 8 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
•Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
•Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
•Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
•The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
•Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
•Must be able to lift up to 30 lbs. on a regular and continuing basis.
•Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
•Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
•Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
•Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
•Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
•Requires manual dexterity to use and operate all necessary equipment.
•May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.
WORK ENVIRONMENT
•Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
•Must be able to change activity frequently and cope with interruptions.
Salamander is an Equal Opportunity Employer, Drug Free Workplace, and participates in E-Verify.