Kitchen PM Line/Prep Cook in Fairborn, Ohio at Somnium Hospitality Group LLC

POSITION: LINE COOK

JOB LEVEL: Entry Level

EXEMPTION STATUS: Non-Exempt

PURPOSE OF POSITION: To ensure the highest levels of food quality, presentation and cost controls are well maintained, according to specifications for the restaurant, lounge, room service, and banquet dining experiences.

REPORTS TO: Executive Chef and Sous Chef

REQUIRED EDUCATION/EXPERIENCE: Minimum education is a High School Diploma or GED. Minimum of at least 1 year of cooking experience and 6 months of culinary training or equivalent.

MINIMUM QUALIFICATIONS:

RESPONSIBILITIES/DUTIES:

1. Responsible to ensure all cold and hot food temperatures are properly maintained

2. Ensures all reach in and walk in coolers, freezers temperatures remain correct

3. Follows recipes and/or product specification for the preparation, seasoning, cooking, and serving of the property’s menus for breakfast, lunch, and dinner (buffet and a la carte) as well as room service dining and banquet dining. Must properly prepare meat, poultry, and fish as well as vegetables, fruits, and starches. Able to properly prepare soups and sauces.

4. Properly prepare food by using a variety of kitchen equipment to measure, mix, and cut ingredients. Able to properly and safely use equipment such as knifes, slicers, mixers, steamers, grills, ovens, flattops, ranges, etc. Notifies Chefs of any equipment that needs attention

5. Controls food waste, loss and usage per policy and procedure. Assists in setting and maintaining action plans to correct any food cost issues

6. Maintains standards of sanitation and cleanliness of kitchen, tools, utensils, equipment, and the kitchen area. Practices the “clean as you go” method, requiring that one’s working area is kept in an orderly and sanitary condition at all times.

7. Checks par levels for shift use, necessary preparations, freezer/cooler pulls, and line set up. Notifies Chefs of any out-of-stock items or possible shortages.

8. Cooks orders per guest ticket sent via Micros by the servers in an accurate and timely manner. Assists in the preparation, production, and service of food for banquet functions.

9. Assists with any assigned prep work for the next shift.

10. Assists in the receiving, inventorying, and storing of food when deliveries arrive. Dates and rotates all items as required. Follows the FIFO (first in, first out) method of product usage.

11. Starts breakdown and cleaning of cook’s line and necessary workstations at the appropriate times. Complete breakdown at the close of business.

12. Assists with washing dishes, breaking down boxes, emptying garbage, and sweeping/mopping floors when no Kitchen Utility associate is scheduled.

13. Able to lift and move items weighing up to 50 pounds and able to stock items onto shelves above eye level. Able to stand for 8 consecutive hours at a time.

14. Participates in regular cleaning of hoods, grills, pass bar, all coolers, floors, drains, grease traps, and any other kitchen related equipment or surface as directed

15. Perform all hotel, company and brand duties as trained

16. As a team member, assist other team members and departments as available, as trained and as best as possible

17. This job description in no way states or implies that these are the only duties to be performed by this employee. He or she will be required to follow other instructions and perform other work-related duties requested by his or her supervisor.

POSITION: LINE COOK

JOB LEVEL: Entry Level

EXEMPTION STATUS: Non-Exempt

PURPOSE OF POSITION: To ensure the highest levels of food quality, presentation and cost controls are well maintained, according to specifications for the restaurant, lounge, room service, and banquet dining experiences.

REPORTS TO: Executive Chef and Sous Chef

REQUIRED EDUCATION/EXPERIENCE: Minimum education is a High School Diploma or GED. Minimum of at least 1 year of cooking experience and 6 months of culinary training or equivalent.

MINIMUM QUALIFICATIONS:

· Demonstrates an outgoing, friendly personality

· At least 1-Yr of hands on experience

· At least 6 months of culinary training or equivalent

· Must be well organized

· Must be able to remain calm in high stressful environments

· Must be able to identify kitchen equipment and knowledge of use

· Must be able to demonstrate basic culinary skills, both technical and soft

· Must be able to follow instructions

· Must be able to identify basic emergency procedures

· Must be able to lift up to 50 lbs