Job Description

No Job Description for a position can possibly include all duties which may be requested by guest or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The following is a summary of the major responsibilities of the position.

Department: Culinary

Job Title: Line Cook

Job Description

The Line Cook will provide and maintain high quality standards and procedures in preparing and serving all food.

Responsibilities

Must maintain regular attendance in compliance with Origin Standards as required by scheduling which will vary according to the needs of the hotel

Communicate with the supervisor/Chef to learn of daily work tasks and complete a daily prep list.

Prepare all items on prep list following standard procedure or otherwise told by supervisor.

Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line.

Insure station is set 15 minutes prior to opening

Fire all food for service and to serve on line.

Perform work assignments to meet proper quantities and quality within the necessary time frame

Knowledgeable of all stations in the kitchen.

Knowledgeable of all menu plate presentations and preparations.

Maintain/check cooking times and temperatures.

Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.

Maintain cleanliness of work area at all times.

Keep walk-in, prep area and equipment up to Health Department at all time.

Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.

Date all food containers and rotate as per County and Origin standards, making sure that all perishables are kept at proper temperatures.

Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages.

Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.

Cooperate with other cooks to prepare events or special requirements on meals.

Comply with attendance rules and be available to work on a regular basis.

Perform any other job related duties as assigned.

Communicate to supervisor on a regular basis of any missing or needed items

Qualifications

Minimum 6 months of relevant culinary experience, preferably in high volume bar/casual dining restaurant operation.

Knowledge of cooking techniques required.

Must be able to speak with enthusiasm and be comfortable talking and interacting with guests in a pool environment.

Ability to work cohesively with co-workers both within and outside of your department

Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.

Requires a working knowledge of sanitation standards.

Eye/hand coordination needed to use all kitchen equipment.

Highly motivated self-starter focused on quality, organization, cleanliness and teamwork.

The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.

Must be able to work in indoor/outdoor kitchen throughout entire shift, with fluxing temperatures

Ability to produce high volumes of work while maintaining quality per Show Pony standards

The ability to lift/carry/push/pull up to 50 pounds. Requires repetitive motion with both hands and occasional bending/stooping/kneeling. Must be able to stand or walk for an extended period or for an entire work shift in indoor/outdoor environments.

Flexible schedule to include nights, weekends, and holidays.

Required to have Harris County Food Handlers Card

Ability to stand 8+ hours a day

Ability to multitask

Basic knife skills required

Tools needed to perform most task are paring knife, chef knife and vegetable peeler