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line cook

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 30308
Industry: All
Employer: The Georgian Terrace Hotel
Job Tracking ID: 1381075961
Job Description:
ESSENTIAL FUNCTIONS:
1. Comply with The Georgian Terrace Hotel Company Standards of Service and interact with guests and employees in a professional, gracious and friendly manner.
2. Assist in all kitchen food production as assigned.
3. Set up production line ensuring proper supplies of all food items represented in menu.
4. Control food cost by adhering to proper methods of food preparation and handling. This includes the proper storage, sanitation and labeling of food and the effective use of leftover food.
5. Check in all food when delivered and store the food in its proper place.
6. Consistently adhere to uniform, grooming and appearance standards.
7. Properly operate and maintain all kitchen equipment and maintain a clean work area.
8. Adhere to health department and hotel sanitation and food handling guidelines.
9. Comply with all recipes, portion controls and product specifications. Visually inspect, select and use only the freshest fruits, vegetables, meats and other food products.
10. Maintain effective communication with Kitchen management, be responsive to training and instruction and attend meetings as scheduled.
11. Complete requisitions daily and comply with established storeroom and requisition procedures.
12. Be knowledgeable of the Material Data Safety Sheets.
13. Learn and follow the Departmental Emergency Evacuation procedures.
14. Adhere to safety, security and food handling sanitation procedures, report and, if possible, correct hazards.
15. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules in response to the business needs of the hotel.
16. Upon employment, all employees are required to fully comply with company, hotel and departmental rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate these rules and regulations will be subject to disciplinary action, up to and including termination of employment activities often in

QUALIFICATIONS: EDUCATION, TRAINING & WORK EXPERIENCE
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation.
 Ability to read, speak and understand the English language. Skill must be sufficient enough to understand and respond to guest requests and inquires and understand oral and written instructions and product labels.
 Possess sufficient mathematical skills to follow product specifications, recipes, measurements, portion sizes, etc.
 Possess good knowledge of food and the ability to produce hot and cold food consistently high in quality, taste and presentation.
 Ability to work in a variety of preparation and cooking areas throughout kitchen.
 Ability to operate all kitchen equipment, i.e. stoves, ovens, slicers, steamers, knives, kettles, etc.
 Possess ability to visually inspect food for quality and freshness.
 Ability to continuously stand and walk continuously in confined spaces.
 Ability to compose and express thoughts in a clear and understandable way to ensure effective communications.
 Ability to lift weights of up to 50 lbs and push/pull/move load on hand cart/truck weighing 300 lbs.
 Possess manual dexterity in hands and fingers to grab and hold a variety of items and operate all kitchen equipment (including knives).
 Ability to perform duties in areas with extreme temperature ranges.
 Ability to manage multiple stressful situations

Employee Type: Full-Time, Part-Time
Compensation: TBD

Restaurant Jobs Description

Cooks

The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.

Host

The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.

Bartender

This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.

Dishwasher

This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.