Line Cook 1

Full-Time

Description

The Line Cook is responsible for preparing food orders efficiently and consistently as well as assisting with maintenance of kitchen. The Line Cook is responsible for overseeing the preparation of restaurant food to ensure timely delivery, food quality, consistency and presentation.

COMPENSATION

$30.00 per hour

JOB DUTIES

• Complete opening duties as assigned, including the following:

• Set up physical aspect of stations: grill, pantry, banquet, etc.
• Make preparation list of necessary food items.
• Requisition all listed food items and transport from walk-in, etc. to assigned station.
• Check quality and quantity of all stock and supplies.
• Ensure a sufficient supply of all chinaware for service.
• Ensure cleanliness and condition of assigned station.

• Prepare necessary food items for meal period and next service.
• Including all employee meals
• Assist in Banquet preparation and plate up.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Cook for scheduled meal period.

• Turning off equipment after service is complete or as needed.

• Complete closing duties assigned, including the following:
• Properly cover, label and change out all pans.
• Store food items in their proper place.
• Wipe down and clean station as assigned.

• Food preparation:

• Organize prep for all stations according to the line to ensure that all food is completed on time
• Food is to be prepared in a manner consistent with use records
• Guest requests must be met
• Ensure that food quality is high and consistent
• Daily check on prep and par levels of all items for all stations
• Prep meats, fishes, marinades, sauces and soups at times as directed by the Sous chef.
• Prepare food for the concierge lounge when directed to do so

Food Safety

• Sanitation buckets used at all times
• Towels, knives and utensils kept in sanitizer solution
• Temperatures of all potentially dangerous foods to be kept above 135 or below 41
• Cleanliness of all areas of the banquet kitchen to be improved and maintained
• All food covered, labeled and dated at all times
• Remove soiled wares from station as assigned and transport to dishwashing area.
• Follow supervisor’s instruction as requested.
• Follow maintenance program and cleaning schedule.
• Alert management as to any deficiencies of food items.
• Notify management of any pertinent information related to shift activities.
• Alert management as to any maintenance needs or safety hazards.

BENEFITS

Medical, dental and vision are offered through the CBA benefit plan.

The Hilton DC National Mall is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to alesia.green@hiltondcnationalmall.com or call 202-484-1000 to let us know the nature of your request.

Qualifications

Culinary/cook experience

Behaviors

• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well (Preferred)
• Thought Provoking: Capable of making others think deeply on a subject (Preferred)
• Team Player: Works well as a member of a group (Preferred)

Motivations

• Preferred

  Self-Starter: Inspired to perform without outside help

Education

• High School (Preferred)

Experience

• Required

  1 years:

  Culinary/cook experience

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)