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line cook

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 98275
Industry: All
Employer: The Hilton Garden Inn
Job Tracking ID: 1382792148
Job Description:
The Hilton Garden Inn in Mukilteo is looking for a Part-Time Line Cook with potential for Full-Time hours--based on experience, commitment, and dedication to the team.

AM & PM Shifts Available


POSITION PURPOSE
To produce food with limited supervision of the utmost quality in quantities needed, within the specified time frame to enhance and increase guest satisfaction.

COOK ESSENTIAL FUNCTIONS
-Will meet or exceed all relevant performances standards which include quality of work, productivity, technical knowledge, communication, teamwork, leadership, project management skills and standards of conduct.
-Prepares and portions food from the food order slips utilizing standard production techniques and establishes portion sizes.
-Prepare orders as soon as the order is brought in.
-Ensures the order is of the utmost quality.
-Maintain sufficient levels of prepared product to ensure fast and efficient service.
-Makes sure all supplies needed to produce food are available.
-Utilize current inventory and rotates stock.
-Uses proper equipment, ensures equipment is functioning properly, and notify personnel when equipment needs to be repaired or replaced.
-Clean work and service area throughout shift.
Line coolers are kept clean and orderly.
-Complying with hotels policies and procedures.
-Performing other duties as assigned by the Executive Chef and/or General Manager to better the department or hotel.

Job Training:

Brand Standard Training Requirements- 60 day completion with 6 month working knowledge


Pyramid Hospitality & Development Standard Training Requirements- 90 day completion with 6 month working knowledge


On the job training requirements- 2 week completion with 90 day (probationary period) working knowledge


JOB KNOWLEDGE, SKILLS AND ABILITY:

Communication
Excellent consultative skills with high degree of diplomacy. Must display strong written and oral communication skills. Ability to read, and comprehend simple instructions. Ability to effectively present one-on-one and small group situations to consumers, clients and other team members.


Appearance/Grooming
Team Members must present themselves in a professional manner at all times. Grooming standards are stated in the team member handbook.


Reasoning Ability
Team Members have the ability to apply common sense and understanding to carry out instructions furnished in written, oral or diagram form. Have the ability to deal with problems involving several concrete variables in standard situation and the ability to address customer personalities in various business situations.


Creativity
Ability to be innovative and identify opportunities for improvement and problem resolution in a diverse and complex business environment


Experience
Previous experience in hotels preferred but not required. Two years as a cook in a food operation and with the potential to be trained. Ability to operate all mechanical equipment in the kitchen.

Physical
Ability to carry and lift supplies up to but not limited to 20lbs. Possess the stamina to walk and stand for long periods of times.



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.