POSITION SUMMARY
The Soho Grand Hotel Line Cook will work as part of the culinary team under the Chef de Cuisine and Sous Chefs to execute breakfast, brunch, lunch, dinner, lounge, room service, and catering menus. Line cooks will be responsible for production of menu items, execution during service, and cleanliness of the station assigned to them. Line cooks will be provided with all recipes and supporting documents needed to be successful, the Line Cook is responsible for executing these recipes to the Executive Chefs standards. Line Cooks will take part in daily pre-shift meeting with the expectation of communicating all relevant information with the Chef/Chef’s on duty. This individual is expected to complete all tasks while staying in compliance with the guidelines set out by the company and under the standards of the New York State Department of Health.
ROLE RESPONSIBILITIES
o Make sure all prepped food items as well as setup for service and the line is set before the start of service. All items are to be to the standards checked within the Chef’s daily line checks in that they are to spec and quality of freshness. Any items found unacceptable will be expected to be fixed by start of service
o Daily production and expedition of all assigned dishes for each respective service including breakfast, lunch, dinner, room service, and special events
o Maintain a clean and sanitary work station throughout service
o Before shift is complete, properly close the station by changing all prepped food items containers, ice down all sauces, stocks, soups or other ingredients from their or other kitchen team member’s stations. Keep in accordance to safe and sanitation practices store all ingredients properly and safely in refrigeration, sanitize cutting board, tools, knives and work area
o Coordinate efforts with the Food and Beverage Manager on duty
o Contributes to the ordering needs by giving the chef a count of protein or other requested goods from the chefs for their station
o Provide support for fellow kitchen team members in need
o Maintain a high level of respect between the front of the house and kitchen team
o Team Member must contribute to striving to protect themselves, other team members and guests by working to produce an environment and product that is as clean and sanitary as possible at all times
QUALIFICATIONS
o At least 2 years’ experience in a fully operating kitchen of credibility as a breakfast cook
o High school diploma or equivalent
o Candidates should have proof of culinary education and/or certificate
o Must have Food Handlers Certification from NY State and be able to display comprehension and adherence to the
standards as set by the Department of Health at all times.
o Proficient knowledge of various kitchen appliances and kitchen tools used in production
o Culinary Education/Certificate recommended
ABILITY TO
o Ability to work at a fast, yet controlled pace while cooking
o Ability to read and execute recipes written in English
o Ability to speak English fluently
o Ability to stand, walk and climb flights of steps during a fulltime work shift
o Clean work habits and strong attention to detail
o Ability to be punctual/on time for work shifts and setting up for cafeteria service
o Ability to multi-task in order to plan ahead and ensure not being late when helping with the cafeteria.
o Team member is expected to learn all aspects of each position for each shift and be able to provide coverage for call outs as seniority dictates including helping with the cafeteria and events
WORK ENVIRONMENT
o Food & Beverage outlets and kitchen areas
o Standing for prolonged periods of time
o Under variable temperature conditions
o Under variable noise levels
o Around cleaning chemicals
o Computer Knowledgeable
o Budgets, inventories, scheduling
