Job Summary

A Line Cook is responsible for preparing and cooking food items based on standardized recipes for the Corporate HQ outlet Banquets/Catering in meeting rooms and Executive Lounge 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

High School diploma or equivalent and/or experience in a hotel or a related field preferred.

Food Handlers Certification (must comply with State requirements)

Must be able to convey information and ideas clearly.

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

Must work well in stressful high-pressure situations.

Must maintain composure and objectivity under pressure.

Job Responsibilities

Approach all encounters with guests and associates in a friendly service-oriented manner.

Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.

Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).

Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient operations.

Comply with certification requirements as applicable to position to include Food Handlers Safety etc.

Maintain a friendly and warm demeanor at all times.

Have thorough knowledge of menus and the preparation required according to hotel standards.

Maintain cleanliness and organization of all storage areas.

Complete necessary food and station preparations prior to opening of the Restaurant/Dining Outlet or Cafe in order to ensure that guests are served promptly and efficiently during the operating hours.

Prepare and display buffet food items according to Aimbridge Hospitality standards.

Maintain post on kitchen line as required during the operating hours in order to prepare food to order maintaining the highest standards of efficiency, productivity, and quality.

Prepare food for Banquets as required following specifications of Banquet Event Orders.

Prepare and service food for Associate Cafeteria as specified by the restaurant leadership.

Prepare all foods following Aimbridge Hospitality standard recipes.

Preparation of specials will be under the direction of the restaurant leadership.

Breakdown buffets and kitchen line storing food and equipment properly at the end of each meal period.

Work banquet food station as scheduled by restaurant leadership.

Know the location and operation of all fire extinguishing equipment.

Practice safe work habits at all times to avoid possible injury to self or other associates.

Be familiar with all hotel policies and house rules.

Be familiar with hotel's emergency procedures.

Use Production Charts as specified by Aimbridge Hospitality standards.

Associates must at all times be attentive, friendly, helpful, and courteous to guests, managers, and other associates.

Be able to operate and maintain cleanliness of all kitchen equipment.

Maintain the 'Clean As You Go' policy.

Assist in storage and rotation of food items according to hotel procedures.

Sign keys out and back in under supervision as needed.

Attend meetings as required by management.

Perform any other duties as requested by management.

Interact and occasionally have unsupervised contact with guests and/or colleagues

Maintain a high level of trust and responsibility

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