Line Cook Catch 31 - Hilton Virginia Beach Oceanfront

Come join us at Award-Winning Catch 31! Grow your career, experience being part of an amazing team, and gain access to exclusive benefits like Go Hilton Team Member Travel Program once you meet eligibility requirements (30 days). Full-Time employees are eligible to earn PTO and enroll in medical/dental/vision/disability benefits after working with us for 60 days.

TITLE:  LINE COOK                
 

Organizational Structure:           

DEPARTMENT:      Food & Beverage

STATUS:              Full-time/Non-Exempt (paid hourly)      

REPORTS TO:       Executive Chef

Job Summary:                              

Line Cooks are responsible for preparing food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Must be able to work and train on all stations in the kitchen as needed.

Essential Job Functions:
 

·         Must be able to work and train on all stations.

·         Supervise the prep cooks and cold prep person’s food production on the front line, check all items against the recipes. Verify that all items are served and presented in a quality manner

·         Monitor the line set up prior to all meal functions to ensure maximum efficiency

·         Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage.

·         Date all food containers and rotate, making sure that all perishables are kept at proper temperatures

·         Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out of stock items or possible shortages.

·         Assist with set up and stocking of buffet.

·         Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables

·         Monitor the kitchen and equipment maintenance to ensure a clean and organized workplace.

·         To assist in cross-training Associates and train new Associates in their positions on the line

·         To assist the Chef in maintaining standards of quality and maintains a professional presence on the line

·         Maintain food & cleanliness standards to ensure that the highest quality products are consistently maintained.

·         Possess full knowledge of all matters relating to proper cooking techniques to ensure safe food handling and consistent adherence to recipes.

·         Provide guest services in a highly professional manner exceeding guest expectations at all times.

·         Report unsafe work conditions/practices & safety/security violations in accordance with Company policy.

·         Perform routine maintenance & cleaning on line equipment.

·         Inspect & evaluate physical condition of equipment daily for cleanliness reporting any necessary repairs to your immediate

·         supervisor.

·         Manage time & station productivity according to the volume of business in assigned stations.

·         Effectively set-up & produce a quality product from all stations in a manner adhering to health department & company

·         standards.

·         Can work in high stress & fast paced environment.

·         Functions safely & efficiently under extreme kitchen heat conditions.

·         Successfully complete all other duties as assigned.

Education & Experience: 

·         General Education High School GED Recommended

·         General Education No Formal Education Required

 Physical Requirements:

·      The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of the job, the employee will be required to:

·      Stand or walk for long periods of time including for an entire work shift (8 hours)

·      Lift, carry, push or pull up to 20 pounds frequently and up to 50 pounds on occasion.

·      Reach overhead and below the knee including bending, twisting, pulling and stooping. 

·      Exposure to harmful chemicals, odors and potentially infectious materials is possible. 

·      Work in hot or cold environments (the kitchen/walk in freezer)

·      Occasionally carry, lift or move objects weighing up to 100 pounds with assistance.

Mental Requirements:

·      Must be able to convey information and ideas clearly, both orally and written in English.

·      Must be able to evaluate and select among alternative courses of action quickly and accurately.

·      Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes while resolving them even if the situation did not begin with them.

·      Must maintain composure and objectivity under pressure.  Must be respectful and maintain a calm demeanor.

·      Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems.

·      Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.

.      Must be able to work with a myriad of personalities and levels within the hotel and outside sources.