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 2nd and 3rd 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
• 2-3 years hospitality culinary experience

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

The salary range for this role is $26.87 to $29.10 This is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.