The Le Meridien Sheraton Charlotte Hotel is currently seeking individuals for the positions of Line Cook I, and Line Cook II to join our culinary team at our StepStone Hospitality managed hotel. The Line Cook is responsible for producing all orders required by business volume as quickly and efficiently as possible while always ensuring the highest quality product. Cook I and II will also be responsible for producing all orders on an a la carte basis as well as prepping buffets, salad bars, and hors doeuvres.
Scheduled hours will vary weekly between Monday-Sunday. Weekdays, weekends, and holidays are required.
The responsibilities of the Line Cook include but are not limited to:
Maintain health and sanitation standards.
Always maintain soap and sanitation buckets at each station
Cover label and date all food products
Open kitchen and Close kitchen in absence of supervisors
Adhere to all prepared written recipes for all menu items.
Report out of stock items to the supervisor
Prepare all sauces and all dishes for breakfast, dinner menus.
Help set-up restaurant and employee cafeteria buffet.
Prepare all menu and featured items under the Executive Chefs direction.
Supervise and assist dishwashers and pantry personnel.
Perform the duties of the Prep List schedule.
Maintain health and sanitation standards.
Prepare all dressings and cold sauces.
Maintain adequate supply of desserts.
Prepare all salads.
Prepare all salads for buffet and employee cafeteria.
Assist with banquet preparation.
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