Line Cook

Seeking FT Line Cook for the Glenmorgan Bar & Grill located at The Radnor Hotel. Glenmorgan Bar & Grill offers a contemporary and refreshing smoke-free atmosphere perfect for enjoying classic cocktails, spirited American cuisine and great conversation.

www.glenmorgan.com.

 

GENERAL RESPONSIBILITIES:

? To possess a natural willingness to go the extra mile to insure guest satisfaction and to instill the same enthusiasm within all staff through positive leadership and a participating management style.

? Strive to exceed both long and short-term performance goals.

? Stay in close touch with guest base, acting as a conduit for feedback to all departments to the Executive Chef, Sous Chef, or Kitchen Supervisor.

? Anticipate.

? Strive to ?please all guests at all times.?

 

DIRECT RESPONSIBILITIES:

? Maintain a professional, safe and productive work environment.

? Maintain effective cost controls for food, labor and supplies.

? Maintain standards of sanitation.

? Maintain consistency in food preparation and service.

? Maintain hotel policies and procedures.

? Opening/closing the kitchen according to established procedures.

? Cooking and/or setting up of specific line stations, buffets and/or catering functions, as scheduled or assigned.

? Assisting Sous Chefs in preparation and service, as assigned.

? Reporting any equipment problems/malfunctions (especially refrigerators - temperatures of all units should be checked at least once every shift).

? Checking BEO's (Catering Function Sheets) for the day's production and prep schedules.  Be sure that all food items are prepped correctly and in sufficient quantity, are labeled and dated, are stored properly and are ready for service when needed.

? Performing other duties as assigned.

 

PHYSICAL REQUIREMENTS

? Occasional lifting and/or carrying of 50 pounds.  Anything over 50 pounds requires the assistance of another person and/or mechanical device.

? 100% of working day will be spent standing or walking.

? All or part of each shift will involve working over or near high temperature equipment (approximately 450?F).

? All or part of each shift may require working in temperature conditions, which may exceed 90?F (depending on seasonal temperatures).

? There may be occasional exposure to below-freezing temperatures (walk-in freezer).

? Thorough knowledge of the safe use/operation of the following kitchen equipment.

 

  Flat Top GrillDeep Fryer

  Broiler    Slicer

  Steamer   Mixer

  Steam Kettle    Blender

  Gas Stoves    Food Processor  Oven (Conventional & Convection)   Various Knives