Line Cook

Rate of Pay: $15 per hour

Reports to: Chef, Sous Chef, Kitchen Manager

Location: White Point Beach Lodge

Responsibilities:

• Providing efficient, attentive and friendly service
• Adherence to established standards
• Quality of grooming
  Quality of friendliness and sensitivity to guests’ needs
• Quality of service provided
• Degree of guest acceptance and satisfaction
• Quality of coordinating with peers and results achieved

Basic Functions:

• Preparing and cooking all food items that come from ‘the line’
• Plate presentation of prepared foods for service
• Maintaining cleanliness of area and equipment
• Practices food handling standards according the dept of health regulations

General Duties:

• Reports to work on time and in full uniform
• Follows established sign in and out procedures
• Knowledge of other services offered in the hotel
• Follows established standards
• Checks section for supplies and cleanliness
• Checks prep sheets and Banquet Event Orders for specials and preparation required
• Maintenance of equipment
• Daily preparation and cleaning duties as assigned
• Prepares garnishes used to decorate plates
• Prompt preparation and presentation of orders
• Greeting guests in a friendly manner
• Practices safe operating procedures while using all equipment
• Practices safe handling of all food accordance with the department of health regulations
• Follows food cost control procedures
• Other duties as assigned by management
• Informs supervisor of guest comments promptly

Specific Duties:

• Appearance and Grooming
• Clean uniform
• Neat hairstyle
• Clean fingernails
• Shower daily
• Use of deodorant
• Wear name tag
• Minimum jewellery 

Preparation Duties:

• Checking equipment for cleanliness, working order; turn on
• Check station for preparedness
• Check and complete items on prep sheets and Banquet Event Orders
• Prepare condiments and garnishes

Side Work:

• Completion of scheduled side work, to be done as specified
• Cleaning of grills, ovens, stove tops, corridors, steam table, shelves, storage, line coolers

Service:

• Proper organization of line for service
• Line kept clean, organized and neat for duration of service period
• removal of all soiled dishes and pots to the dishwasher and sorts
• Restocking of line as required

Use of Social Skills:

• Greet and converse with guests
• Answering the phones
• Dealing with complaints
• Working harmoniously with colleagues and management
• Dealing with accidents to guests and staff

Food Cost Control:

• Ensures that all food items prepared and served are accounted for
• Follows proper food storage procedures
• Rotates stock to ensure oldest is not forgotten
• Relate preparation of line and garnishes to number of projected guests

Orientation:

• Dining room and kitchen information
• Knowledge of hotel and other facilities
• Knowledge of management structure
• Knowledge of managements and employee rights
• Knowledge of work schedule
• Knowledge of employee benefits
• Knowledge of fire procedures
• Knowledge of accident hazards
• Knowledge of health and safety regulations
• Completion of Superhost program plus one-day general company orientation

Benefits:

• Access to our onsite gym and pool
• Extended medical after six months
• Paid vacation (calculated on each pay at 4% = two weeks/year, can also be banked and taken when on vacation)
• Subsidized accommodation
• Subsidized meals
• Free golf
• Discounted rooms for stays
• Long term service awards

Interested in applying for this role? Get in touch with us today at saiesha@alliancevisas.com