Hotel Saint Regis Detroit, MI, USA
May 16, 2019Full time
Position: Line Cook Department: Food & Beverage Reports To: Director of F&B/Restaurant Manager SUMMARY The Hotel St. Regis in Detroit, MI is seeking an experienced line cook to join our kitchen team. This cook will be expected to accurately and efficiently cook meats, fish, vegetables, soups, sauces, and other hot food products as well as portion food products prior to cooking. Also perform other duties in the areas of food and final plate presentation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot and cold menu items. ESSENTIAL FUNCTIONS Understanding orders clearly and basic culinary skills Ability to work swiftly and efficiently Good sense of taste and smell Ability to perform any function around the kitchen Must be able to deliver high quality work Knowledge about the different cooking equipment and ingredients Ability to remain balanced and work under emergency situations and pressure Ability to work well in a group Ability to stand in hot places all day long Attend departmental meetings. Follow AHC handbook policies and standard operating procedures. Actively working, always looking for ways to assists guests and going above and beyond to provide guest service. Ensuring the quality and level of service that the General Manager, Director of Food & Beverage, Manager on Duty and Guests expect is excellent and follows our company standards and policies. Complete all daily responsibilities/cleaning task list.* DAILY RESPONSIBILITIES Following and fulfilling the duties given by the senior chefs Keeping their stations clean and well stocked with the ingredients required to cook the dish that they are ordered to prepare Keeping the kitchen clean and sanitized Fulfilling duties on time so as not to delay the preparation of the dish Use ingredients in the right proportion and be aware of the exact procedure of preparation of food Follow our hotel green policies. Ensure trash/recyclables are taken out. Follow guest service standards. Actively work with department staff, while following all departmental rules. Any other additional responsibilities that may be asked by General Manager, Director of Food and Beverage, Manager on Duty or Supervisor. QUALIFICATIONS Previous Culinary experience A solid display of safe handling knife skills. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. EDUCATION OR CERTIFICATION Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School graduate or equivalent required. MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; and talk or hear. The employee is occasionally required to walk. PERSONAL APPEARANCE AND HYGIENE All Hotel St. Regis employees are expected to maintain a neat and presentable personal appearance dress in a clean and complete uniform and attend to their personal hygiene (i.e. showering, shaving, combing their hair, trimming and cleaning fingernails, etc.) before reporting to work each day. There can be no visible tattoos or piercings other than one per ear. Any employee not in compliance with the provisions of this section may be dismissed for the remainder of the workday. Time loss due to such action may not be made up or compensated for in any way. ATTENDANCE Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property. Employees are expected to report to work in a complete uniform as specified by the hotel. Clock-in using the time clock designated by the hotel no earlier than 5 minutes before scheduled time. Employee must be ready to work as soon as the clock-in is completed. At the end of the shift, check with immediate supervisor or manager for any additional work needed before leaving and clocking-out not more than 5 minutes after assigned departure time. It is the employee’s responsibility to ensure that they do not have any overtime hours unless specifically pre-authorized by their manager. Regular attendance in conformance with the standard, which may be established by the Hotel St. Regis from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination. It is understood that the Hotel operates seven days per week, twenty-four hours a day and that shifts and hours will vary according to business demands.