Duties are as follows but not limited to:

Set up his/her own station and mise en plas to the executive Chef Specifications and recipes.
Completes Banquet production and organization, able to expedite banquets with little or no supervision.
Cook and prepare food to order on a daily basis.
Properly store all mise en plas and submit production needs for following day by shift end.
Works all line stations as required.
Closing shift duties applicable with late night responsibilities as scheduled.
Develop and train line staff including interns/externs to standard performance level.
Assure safe, clean, healthy work conditions for all personnel.
Communicate with the sous chef on duty to assure proper service according to assigned shift.
Report to work on time in a neatly groomed, professional and acceptable manner.
Follow all policies and procedures for the Hotel Emma.
Expedites breakfast, lunch or dinner service from inside the line as needed.
Coordinates the line crew to achieve assigned tasks according to Hotel Emma kitchen standards.
Maintains with sous chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas.
Communicates and reports and mechanical problems with the Chef or sous chef.
Discuss with Chef on duty awareness of guest’s comments or complaints.
Assist in daily inventory of produce cooler and dry storage areas.
Is familiar with Hotel Emma fire, safety and health procedures.
Trained and knowledgeable in all areas of food safety and health inspection criteria.
Completes tasks and projects assigned by chef and assist others as business volumes and staff levels demand.
Assist with production of family staff meal.
Diligent and economic use of labor and product. Disposal of food is approved by chef on duty first.
Checks daily the quality and level of line station mise en plas

Job Requirements:

Position requires effective communication with departments and team.
Ability to present and conduct oneself professionally and emulates the Hotel Emma Culture.
Three to six months related experience and or training.
Flexible schedule required, to include AM/PM, weekends and holidays

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Line Cook $20.00