Executive Chef

2 days ago

Princeton, New Jersey, United States Graduate Princeton Full time
Job Title: Line Cook

Graduate Princeton is seeking a skilled Line Cook to join our culinary team. As a Line Cook, you will be responsible for preparing high-quality food items for our restaurants, room service, employee cafeteria, and banquets.

Key Responsibilities:
  • Maintain cleanliness and organization of all storage areas
  • Complete necessary food and station preparation prior to the opening of the restaurant
  • Prepare and display buffet food items according to hotel standards
  • Recognize quality standards in fresh vegetables, fish, and dairy and meat products
  • Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation
  • Prepare food for Banquets, as required, following specifications on Banquet Event Orders
  • Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor
  • Prepare all foods following hotel standard recipes
  • Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period
  • Work banquet food station as scheduled by the Chef or Kitchen Supervisor
  • 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 employees
  • Use Production Charts as specified by hotel's standards
  • Be able to support any position in the Kitchen that is in need of help
  • Follow all Health Department and Company regulations in regards to food and storage standards and safety
  • Be able to operate and maintain cleanliness of all kitchen equipment
  • Maintain a '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
Qualifications:
  • High School diploma or equivalent and/or experience in a hotel or a related field preferred
  • Culinary experience required
  • Flexible and long hours sometimes required
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects
  • Ability to stand during entire shift
  • Ability to withstand temperature variations both hot and cold
  • Have thorough knowledge of menus and the preparation required, according to hotel standards
  • Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking
  • Knowledge of herbs and spices and proper use of each

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