Line Cook

CookThe Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.Responsibilities include maintaining cleanliness and organization of all storage areas, completing necessary food and station preparation prior to the opening of the restaurant, preparing and displaying buffet food items according to the hotel standards, recognizing quality standards in fresh vegetables, fish, and dairy and meat products, maintaining clean and sanitary environment with knowledge of proper handling, storage, and sanitation, preparing food for Banquets, ad required, following specifications on Banquet Event Orders, preparing and servicing food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor, preparing all foods following hotel standard recipes, breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period, working banquet food station as scheduled by the Chef or Kitchen Supervisor, knowing the location and operation of all fire extinguishing equipment, practicing safe work habits at all times to avoid possible injury to self or other employees, using Production Charts as specified by hotel's standards, being able to support any position in the Kitchen that is in need of help, following all Health Department and Company regulations in regards to food and storage standards and safety, being able to operate and maintain cleanliness of all kitchen equipment, maintaining a "Clean As You Go" policy, assisting in storage and rotation of food items according to hotel procedures, and signing keys out and back in under supervision as needed.Qualifications include a High School diploma or equivalent and/or experience in a hotel or a related field preferred, culinary experience required, flexible and long hours sometimes required, medium work - exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects, ability to stand during entire shift, ability to withstand temperature variations both hot and cold, thorough knowledge of menus and the preparation required, according to hotel standards, proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, saut, braising, roasting and par-cooking, and knowledge of herbs and spices and proper use of each.Benefits include medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance, 401(k) Retirement Plan with employer matching contributions, paid holidays, paid vacation, paid sick leave (provided in accordance with applicable law), employee assistance program (EAP), educational opportunities / Tuition reimbursement, paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law. For Employees Based in Washington: 8 paid holidays per year, up to 20 days of paid vacation per year, based on classification and length of service, Paid Sick & Safe Time accrues at 1 hour for every 30 hours worked, with up to 72 hours of unused time carried over from one anniversary year to the next. For Employees Based in Colorado: 8 paid holidays per year; employees working in the City of Denver receive 64 hours of designated holiday time per calendar year, up to 20 days of paid vacation per year, based on classification and length of service, 6 days or 48 hours of Paid Sick Leave per year, accrued at 1 hour for every 30 hours worked. For Employees Based in California: 8 paid holidays per year, up to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO. Paid Sick Time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next up to a maximum of 80 hours.