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Lead Line Cook - Hilton Indianapolis

Company

G&B HOTEL EMPLOYEE LEASING LLC

Address , Indianapolis, 46204, In
Employment type PART_TIME
Salary $22 an hour
Expires 2023-07-29
Posted at 9 months ago
Job Description
Description:

Reports To: Sous Chef, Executive Sous Chef, Executive Chef

Supervises: Line Cook, Pantry Cook, Dishwasher


Job Purpose:
To use knowledge of a la carte cooking and act as line leader, giving directions to others on production line.

Job Responsibilities:

  • Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with dinner entrees and gourmet dining.
  • Prepare all orders turned in by wait staff, ensuring that all orders are cooked quickly and according to order.
  • Other duties as assigned.
  • Maintains work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations.
  • Learn menus, recipes, preparation and presentation.
  • Ensure that food leaves kitchen in peak condition.
  • If functioning in a lead capacity: (a) take responsibility for assigned employees in absence of Supervisor, (b) assigns work, and ensures proper performance of assigned employees.
  • Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
  • To produce all sauces and compounds and cook all food in the appropriate manner such as poaching, sauté, etc.
  • Prep food products using standard food preparation techniques.
  • Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day as required and directed by Supervisor.

Job Skills:

  • Skillfully use hand tools or machines to prepare food
  • Use arithmetic to figure amounts of product needed; measure ingredients with precision.
  • Read recipes of item to be prepared, picture what the finished product will look like, and accept responsibility for accuracy of the work as it is turned out.
Requirements:

Education

  • HS Diploma or equivalent

Experience

  • Minimum 6 months experience as line cook and 3 months as pantry/prep cook; OR equivalent combination.

Licenses/Certifications

  • Food Safety Certification