The line cook will be responsible for consistent preparation of menu items in accordance with The Emily Hotel Food and Beverage specifications. Must adhere to all food safety and sanitation regulations.

The essential functions include, but are not limited to the following:

• Cook food items such as meats, fish, entrees, vegetables, sauces, eggs, etc., according to a pre-assigned schedule.
• Plating and garnishing meal items in accordance with the instructions provided by the Chef.
• Expedite food in cooperation with other cooks so it comes out in a simultaneous/consistent fashion.
• Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment.
• Assist with preparation and production of menu items following standardized recipes and procedures, and using equipment such as grills, fryers, steamers, ranges, broilers, steam kettles, and ovens.
• Use mixers, slicers, and choppers in preparation of recipes and food for service.
• Demonstrate excellent knife skills and product identification, all while keeping in mind sense of urgency and time restrictions
• Assist in the supervision, training, and delegation of work for personnel in the food service unit.
• Follow safety/sanitation procedures in the handling of food/equipment.
• Serve and dish up foods, adhering to standardized portions, as required.
• Clean kitchen and wash/clean kitchen utensils and equipment.
• Assist in special cleaning projects, as assigned.
• Maintain efficient standards of operation and time preparation periods to meet service schedules.
• assure that food reaches serving lines at proper temperatures.
• May be required to butcher meats, fish and poultry for portioning and production.
• May be required to assist in the setting up, serving and cooking of menu items required for special functions, catered events or buffets.
• Perform related duties as assigned.

• Assist in prep work as required for the next shift.
• Assist with special social functions required by hotel for clients.
• Maintain an inventory of needed supplies; keep all items at par level.
• Certified in food handling within 60 days of assignment by approved trainer.
• Comply with standards as outlined in food sanitation checklist.
• Complete monthly food audit.
• Be familiar with hotel facilities and their location and hours.
• Put away all supplies according to hotel food standards, in a timely manner.
• Other duties assigned by supervisor as needed.

Language Skills

• Culinary arts education preferred
• Experience as a line cook in a similar environment preferred
• High School Diploma or GED

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands & arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. The employee must occasionally lift &/or move up to 25 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, & the ability to adjust focus.