Job description
The Hampton Social Orlando is looking for Line Cooks
Summary:
Responsible for the preparation, production and presentation, of all menu items.
Essential Functions:
- Prepare menu items according to prescribed recipes and/or special requests and presentations.
- Prepare ingredients needed for recipes of menu items.
- Follow all prescribed portioning controls.
- Maintain food safety and quality standards.
- Understand and read an order, either handwritten or computerized.
Duties and Responsibilities:
- Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
- Understand and follow the food allergy procedure and special orders/restrictions.
- Read and use a thermometer correctly and efficiently.
- Communicate any food delays or issues to Coordinator.
- Maintain menu item counts and communicate to Management and service staff when quantities fall below restaurant specific minimum quantity.
- Accurately account for all items coming out of their station.
- Wear a hair restraint while on duty.
- Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
- Promote teamwork among co-workers and employees.
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the establishment's receiving policies and procedures.
- Communicate cordially, effectively and clearly with all employees, managers, partners, corporate staff and guests.
- Must wash hands regularly according to guidelines.
- Comply with all safety and sanitation guidelines
- Understand and complete all side work as assigned.
- Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
- Perform more than one task at a time.
- Work in a confined, crowded space with variable noise and light levels.
- Accept direction and constructive criticism from management.
- Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
- Maintain a positive, pleasant attitude every shift
- Must be able to stand or walk for the majority of a shift.
- Must be able to work at approximately 36” table/bar and reach 36”.
- Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet.
- Must be able to reach (6” to overhead), bend, stoop, wipe.
- Must be willing to perform other duties assigned as needed.
Desired Qualifications:
- Must be at least 21 years of age.
- Must be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
- Holds a current Serve Safe (or equivalent) certification.
- Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house cooking experience.
- Must have the stamina to work 50 to 60 hours per week.
*Compensation based on experience
Job Types: Full-time, Part-time
Pay: $15.00 - $18.00 per hour
Benefits:
- Employee discount
- Flexible schedule
- Referral program
Experience level:
- 3 years
Restaurant type:
- Casual dining restaurant
Shift:
- 8 hour shift
Weekly day range:
- Monday to Friday
- Weekend availability
Experience:
- Kitchen experience: 3 years (Preferred)
- Restaurant: 3 years (Preferred)
Work Location: One location
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