Line Cook

Job Summary:

Employees in this class are responsible and accountable for assisting in the preparation of food in all Food and Beverage Outlets.

Essential Job Functions:

• To provide excellent customer service,

• To maintain high standards of hygiene, health and safety.

• Ensure high standards and efficiency of work

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

• Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards Assists in the cleaning of kitchen area and general maintenance of equipment and inventory control.

• Maintain proper rotation of product in all chillers to minimize wastage/spoilage

• Have full knowledge of all menu items, daily features and promotions

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.

• Follow kitchen policies, procedures and service standards.

• Follow all safety and sanitation policies when handling food and beverage

• Setting up and stocking stations with all necessary supplies

• Stock inventory appropriately

• Ensure that food comes out simultaneously, in high quality and in a timely fashion

• Comply with nutrition and sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers

• Other duties as assigned

• Flexibility to work various schedules as business demands including nights, weekends and holidays.

TOP Requirements:

• Team Up, Own It and Passionately Serve!

• Team Up: Be Golden, Collaborate and Help Others Succeed.

• Own It: Be a role model, Embrace Responsibility and Keep Learning.

• Passionately Serve: Be Positive, Care Deeply and Create Memories.

• Recognize your co-workers with a Shout Out when they Team Up, own it or Passionately Serve.

• Demonstrate self-confidence, energy and enthusiasm at all times.

• Understand that you represent and reflect Shamin Hotels TOP Culture while at your hotel.

Education & Experience:

• High school diploma or GED certification or equivalent experience.

• 1-2 years’ experience in kitchen preparation and cooking.

• Knowledge and understanding of Safe Serving practices and Virginia laws.

• ServSafe certification preferred.

• Must be able to work with and understand financial information and data, and possess basic mathematical skills

Physical Requirements:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee will be required to:

• Stand or walk for long periods of time including for an entire work shift (8 hours)

• Lift, carry, push or pull up to 20 pounds frequently and up to 50 pounds on occasion.

• Reach overhead and below the knee including bending, twisting, pulling and stooping.

• Exposure to harmful chemicals, odors and potentially infectious materials.

• Work in hot or cold environments (the kitchen/walk in freezer)

• Occasionally carry, lift or move objects weighing up to 100 pounds with assistance.

Mental Requirements:

• Must be able to convey information and ideas clearly, both oral and written in English.

• Must be able to evaluate and select among alternative courses of action quickly and accurately

• Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes while resolving them even if the situation did not begin with them.

• Must maintain composure and objectivity under pressure. Must be respectful and maintain a calm demeanor.

• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems.

• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.

• Must be able to work with a myriad of personalities and levels within the hotel and outside sources