Lead Line Cook Epazote - Hilton Tucson El Conquistador - Hilton

The Cook is responsible for leading the shift in 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.

Qualifications:

Education & Experience:

Ø  High school diploma or GED Certification is preferred, and/or equivalent work experience.

Ø  Certification/permits in food sanitation, food handling required.

Ø Certification as required by franchise.

Physical/Cognitive Activities:

Ø  Long hours sometimes required, including nights and weekends.

Ø  Medium Work – Exerting up to 50 pounds of force occasionally, and/or 20 pound of force   

frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Ø  Ability to stand during entire shift.

Ø  Must be able to withstand extreme variance in hot and cold temperatures.

Required Competencies:

Ø  Must be able to convey information and ideas clearly, both oral and written.

Ø  Must work well in stressful, high-pressure situations.

Ø  Must be able to evaluate and select among alternative courses of actions during the shift quickly 

      and accurately.

Ø  Must be effective in handling problems in the workplace, including anticipating, preventing,

     identifying and solving problems as necessary.  Must be able to manage the shift and keep the

     supervisor or manager informed.

Ø  Must be effective in listening to, understanding and clarifying concerns and issues raised by team

      members and guests.

Ø  Must have the ability to assimilate complex information, data, etc. from disparate sources and

    consider adjust or modify to meet the constraints of a particular need.

Ø  Must be able to prioritize departmental functions to meet due dates and deadlines.

Ø  Must be able to work with and understand financial information and date, and basic arithmetic

      Functions.

Responsibilities that may include any and all of the following:

Ø  Approach all encounters with guests and team members in a friendly, service-oriented manner.

Ø  Maintain regular attendance in compliance with Desert Hospitality Management, as required by

      Scheduling, which will vary according to the needs of the hotel.

Ø  Maintain high standards of personal appearance and grooming, which includes a clean, pressed

      uniform and correct nametag when working.

Ø  Comply at all times with Desert Hospitality Management standards and regulations to encourage

      safe and efficient hotel operations.

Ø  Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other

      team members.

Ø  Prepare meals in accordance with the portion and quality standards specified in recipes or as

      otherwise designated by the supervisor, controls food usage to minimize waste.

Duties and Job Functions cont’d:

Ø  Prepare the next day’s work on a daily basis according to prep schedule and insure shift members

   do the same.

Ø  Advise supervisor of low inventory items; assist in receiving items and taking inventory as required.

Ø  Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and

      local Health Board inspection and franchise requirements and make sure shift members do the

     same.

Ø  Report all unsafe or malfunctioning equipment to supervisor and ensure shift members do the

      same.

Ø  Assist in dishwashing or other kitchen duties as needed.

Ø  Respond quickly to guest requests in a friendly manner.  Follow up to ensure guest satisfaction.

      Ensure shift members do the same.

Ø  Have thorough knowledge of menus and the preparation of items as required according to the

      hotel standards. Train and monitor shift members in doing the same.

Ø  Prepare food and consistent quality following recipe cards to ensure portion control and

      consistency and ensure shift members do the same.

Ø  Complete necessary food and station preparation prior to the opening of the kitchen in order to

      ensure that guests are served promptly and efficiently during the restaurant and Room Service

      operating hours. Monitor shift members to ensure they are doing the same.

Ø  Prepare and display buffet food items according to the hotel standards and with an eye for detail.

      ensure shift members do the same.

Ø   Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, and

       Braising, roasting, par-cooking.

Ø  Recognize quality standards in fresh vegetables, fish, dairy, and meat products. Inform management

      of any sub-standard product prior to accepting delivery. Ensure shift members do the same.

Ø  Knowledge of herbs and spices and proper use of same.

Ø  Maintain clean and sanitary environment with knowledge of proper handling, storage, and

      Sanitation and ensure shift members do the same.

Ø  Prepare food for Banquets, as required, following specification on Banquet Event Orders.

      Monitor the production of shift member.

Ø  Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal

     meal period.

Ø  Know the location and operation of all fire extinguishing equipment and be familiar with the hotel’s

      Emergency procedures.  Ensure that only properly trained shift members do the same.

Ø  Practice safe work habits, including “clean as you go” at all times to avoid possible injury to self or

      other team members and ensure shift members do the same.

Ø  Keep all equipment assigned in good working order (i.e., knives, thermometer, etc.) and ensure

      shift members do the same.

Ø  Use Production Charts as specified by hotel’s standards and ensure shift members do the same.

Ø  Data all food containers and rotate as per the company SOP and FIFO method, ensure shift

      members are doing the same.

Ø  Cook orders as per chit from server. Handle any special requests of guest in a positive manner.

      ensure that shift members are doing the same.

Ø   Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.

       Train shift members as directed by the supervisor, manager or Executive Chef.

Ø  Property portion all items on your assigned station.

Ø  Control food waste, loss and usage per standard.  Assist in setting up plans and actions to correct

      Any food cost problems.  Monitor team members and insure they are doing the same.

Ø  Check pars for shift use and determine necessary preparation, freezer pull and line set up. Note

      any out-of-stock items or possible shortages.  Assist in keeping buffet stocked.  Ensure that shift

      members are doing the same.

Ø  Perform periodic temperature checks on food that is held on the line, both cold and hot, per

      standard Record temperatures accurately and adjust as needed.  Ensure team members are doing

      the same as directed by the supervisor, manager or Executive Chef.

Ø  Perform other duties as requested by management.

Ø  Attend all training/meetings as required by management.

Relationships:

Internal:     Restaurant Services:  To receive food orders and deliver products.     

                    Dishwasher: Aid during busy times     

External:    Guests: present a professional and friendly manner when working in the front of the house.

Organizational Structure:

Reports to: Executive Chef, Sous Chef, Kitchen Supervisor

Job title also known as:  Line Cook