Line Cook

Job Details

Level

Experienced

Job Location

The Current - Davenport, IA

Position Type

Full-Time/Part-Time

Education Level

Not Specified

Salary Range

$17.00 - $19.00

Job Shift

Any

Job Category

Hospitality - Hotel

ESSENTIAL DUTIES AND RESPONSIBILITIES

Downtown Davenport is the place to be!

The Current Iowa and Hotel Blackhawk, Autograph Collection luxury hotels are looking for Line Cooks. Are you a team player that can add to a fun collaborative environment?

Duties include:

• Assisting with setting up kitchen stations

• Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks

• Plating prepared foods based on senior chef’s guidance

• Working with servers to ensure that orders are completed according to request and on time

• Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts

• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations

  In addition:

• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements

• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job

• Transport supplies from the storeroom and stock in designated areas

Qualifications

To perform this job successfully, an individual must be able to perform the requirements listed below:

Ability to read and write in English

• Ability to read and comprehend instructions, short correspondence, and memos

• Ability to write correspondence

• Must be able to pass a background check

  DESIRED QUALIFICATIONS: High school diploma or equivalent with two years of experiencecooking for a dining facility. Certification of Culinary training or apprenticeship a plus.

  PHYSICAL DEMANDS: While performing the duties of this job, the person must be able to move about inside the kitchen to access different cooking utensils and ingredients.

  WORK SCHEDULE: Work a part varied schedule including nights andweekends as assigned by Executive Chef or department Supervisor.