Line Cook

19 hours ago

Oklahoma City, Oklahoma, United States Colcord Hotel Full time
Job Summary

We are seeking a skilled Line Cook to join our culinary team at the Colcord Hotel, Curio Collection by Hilton in downtown Oklahoma City. As a Line Cook, you will be responsible for preparing a variety of foods using various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling. You will work in a fast-paced kitchen environment, ensuring that all food is prepared to the highest standards of quality and presentation.

Responsibilities
  • Prepare a variety of foods using various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling.
  • Pull required items in sufficient quantities to prep according to menu forecasts.
  • Prepare ingredients for cooking, including portioning, chopping, and storing food.
  • Wash and peel fresh fruits and vegetables.
  • Weigh, measure, and mix ingredients.
  • Prepare cold foods.
  • Operate ovens, stoves, grills, microwaves, and fryers.
  • Set up, clear, and break down work station.
  • Prepare selected food as directed in accordance with standard company recipes, quality standards, presentation standards, and food preparation checklist.
  • Test foods to determine if they have been cooked sufficiently.
  • Monitor food quality while preparing food.
  • Wash and disinfect kitchen area, tables, tools, knives, and equipment.
  • Check and ensure the correctness of the temperature of appliances and food.
  • Clean working and storage areas, tools, equipment, and floors as needed.
  • Keep areas neat, clean, and sanitized.
  • Report any maintenance problems or other problem areas to Supervisor as they occur.
  • Follow company, safety, and sanitation policies and procedures and ensure compliance with these policies.
  • Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions.
  • Maintain food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
  • Control waste and maintain food cost.
  • Maintain all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
  • Continually and properly trains and re-trains all areas of food preparation, safety, and sanitation.
  • Maintain and develop teamwork and open lines of communication with employees and supervisors.
  • Work safely and efficiently with all kitchen equipment.
  • Respond professionally to all questions and requests.
  • Work well without supervision, motivate others, show initiative and desire to get things done.
  • Report to work on time, in a clean and complete uniform, ready to work.
Requirements
  • Ability to follow recipes and calculate amounts within recipes.
  • Good, safe knife and equipment skills.
  • Must be able to operate standard kitchen equipment including but not limited to: Blender, Slicer, Grinder, Chopper, Mixer, Oven, Grill, Steamers, Steam Jacket Kettles, Fryer, and Tilting Skillet.
  • Good reading and conversion skills.
  • Ability to absorb a large amount of information in a short period of time.
  • Ability to use good judgment, initiative, and teamwork is necessary.
  • Ability to adapt to change, new situations, changes in staffing and procedures.
  • Ability to follow verbal and written instructions.
  • Ability to maintain food quality no matter what the business and staffing level.
  • Ability to make decisions as needed to ensure quality guest service.
  • Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.
  • Ability to maintain effective working relationships with fellow employees.
  • May be required to work nights, weekends, and/or overtime.
Physical Demands
  • May risk burns and cuts.
  • Very frequent repetitive motions and extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment.
  • Ability to stand/walking for long periods of time (6 hours or greater).
  • Ability to stoop, squat, and/or kneel frequently.
  • Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food. Ability to reach, twist trunk and neck frequently.
Required Personal Protective Equipment
  • Closed toe, non-canvas and non-skid soled shoes.

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