Franchise Hotel

1 week ago

Dayton, Ohio, United States IHG Full time

**Your web browser (Chrome 92) is out of date.** **Franchise Hotel - Line Cook (part-time evenings/weekends)**

**Hotel Brand:** Holiday Inn

**Location:** United States, Ohio, Fairborn

**Hotel:** Holiday Inn - Dayton/Fairborn I FBNPD)

**Job number:** FRFBNPD1096

**Share:**

*This job posting is for a position at a Hotel owned and operated by , an independent franchisee, not by IHG or its affiliates. IHG has no involvement in the hiring or day-to-day employment policies or practices of franchisees*.

*By clicking the apply button, you will be applying for a position with an independently owned and operated franchise hotel, not with IHG or its affiliates, and IHG will not be your employer*.

As **Line Cook,** you would be working with an emerging industry leader.

Prominence Hospitality Group is an innovative hotel management company creating remarkable results for hotels in the United States. As line cook, you will be our ambassador working directly with our guests to help them feel cared for and welcome. To be successful as a Line Cook you must be honest, pleasant, have detailed knowledge of, and comply with, all policies, procedures and standards.

Empowering its people, Prominence Hospitality Group on-site team members are rooted in respective local markets, driven to create both memorable guest experiences to impact and create happy customers by displaying hospitality and professionalism. We believe in investing in our employees by motivating and developing them for future positions.

****Your day to day****

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

**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 propertys 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 ones 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, inventory, 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 cooks 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

****What we need from you****

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:**

Demonstratesan 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

Schedule will be part time, 2 to 3 days a week, with weekend availablity preferred.

****What we offer****

**What we offer**

Dental insurance

Employee discount

Health insurance

Paid time off

Referral program

Vision insurance

Benefit Conditions:

Waiting period may apply

Only full-time employees eligible

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