Line Cook

Job Summary

To serve our guests in accordance with the brand, management, local, state and federal standards of food and beverage quality, presentation, and sanitation, in a gracious and professional manner.  Responsible for the daily production of high-quality food.  Maintain sanitation standards to optimum conditions.  To take pride in all facets of service, quality, appearance, cleanliness, for self and for the area of responsibility.  To comply with the food and beverage department standard operating procedures.

Duties and Functions

• Maintain regular attendance in compliance with Peachtree Hospitality Management standards, as required by scheduling, which will vary according to the needs of the hotel.
• Have knowledge and understanding of all department policies and procedures, and communicate and enforce all policies fairly and consistently with staff.
• Report to work on time and in proper uniform.
• Maintain high standards of appearance and grooming, which include wearing a correct nametag and uniform when working.
• Comply at all times with Peachtree Hospitality Management standards and regulations to encourage safe and efficient hotel operations.
• Complies with all food safety and sanitation standards and regulations as required by local, state and federal laws. Approach all encounters with guests and team members in a friendly, service-oriented manner.

Specific Job Duties

• Run check on all food products in the kitchen to assure standards are being met and communicating with the chef on inventory needs.
• Maintains good housekeeping procedures in preparation areas. Prepares the complete line of breakfast, lunch, and/or dinner set up and establishes an adequate par for the setup.
• All foods under refrigeration must be properly identified, covered, dated and rotated. Ensure the freshness and quality of the product.
• Ensure minimal product waste to help meet food cost requirements as outlined by Peachtree and Brand standards. Perform any other duties as prescribed by food and beverage department management.
• Attend all training/meetings as required by management.

Physical Requirements

• Long early morning hours required.
• Medium work-exerting up to 50 pounds of force occasionally, and/or 30 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to be on your feet throughout the entire shift. Ability to work early mornings, nights, weekends and holidays as dictated by hotel business levels.

Optimum Attributes

• Must be able to convey information and ideas clearly, both oral and written.
• Able to receive menial labor instruction and to do menial jobs. Able to accept constructive criticism.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.

Education & Experience

• Previous culinary school experience preferred.
• Previous work experience in the food industry of at least 1 year required.
• GED or high school diploma preferred.