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line cook

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 85253
Industry: All
Employer: The Scottsdale Plaza Resort
Job Tracking ID: 1380056104
Job Description:
PM Line Broiler Cook
-Be present in kitchen and ready for work in proper uniform at posted schedule time
-Ensure all cooler temperatures are within range and product within is maintaining proper temperature levels
-Review function sheets and reservations for daily activity
-Set broiler station for service, checking quality of product being utilized
-Ensure employee has a sanitation bucket and is using accordingly

Skills/ Requirements
-Strong broiler cook experience required
-Perform applicable bulk prep, per recipes, as directed by chef
-Ensure cleanliness of kitchen is maintained
-Efficiently prepare orders during service according to standards and recipes
-Maintain clean station throughout service period
-Remove and properly store all products from hot line station into main walk-in speed rack
-Properly turn off all kitchen equipment and lock all coolers and dry storage
-Check with chef for any other instructions prior to departure

Garden Court Restaurant- PM Line Cook
-The PM Line Cook needs to check with the supervisor for any special instructions and items that will be used for Specials that evening.
-Prep all products for that evening's business to include back up product. Prepare orders efficiently, consistently keeping the highest of quality in mind.
-Break down station and properly store and label product.
-Advise supervisor of product needed for the next day or upcoming events.

Qualifications: Previous experience as a cook or chef is highly recommended. Must have an understanding of kitchen operation. Must be willing to work weekends and holidays.

Physical Requirements: This is a very active position. It requires several hours of standing, moving and lifting heavy trays.

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

Restaurant Jobs Description


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.


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.


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.


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.