PM Line Cook - Hilton - Harrisburg, PA

United States·HarrisburgFull Timemid

OtherHarrisburg

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Quick Summary

Overview

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable AM Line Cook for the Hilton Harrisburg in Harrisburg, PA.

Technical Tools

OtherHarrisburg

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable AM Line Cook for the Hilton Harrisburg in Harrisburg, PA.

POSITION SUMMARY:

Responsibilities

~1 min read

THE POSITION REQUIRES PERFORMING THE FOLLOWING ESSENTIAL JOB FUNCTIONS, WITH OR WITHOUT REASONABLE ACCOMMODATION.

→PREPARE A VARIETY OF MEATS, SEAFOOD, POULTRY, VEGETABLES, AND OTHER FOOD ITEMS FOR COOKING IN BROILERS, OVENS, GRILLS, FRYERS, AND A VARIETY OF OTHER KITCHEN EQUIPMENT.
→COMPLY CONSISTENTLY WITH OUR STANDARD PORTION SIZES, COOKING METHODS, QUALITY STANDARDS AND KITCHEN RULES, POLICIES AND PROCEDURES.
→MAINTAIN SUFFICIENT LEVELS OF FOOD PRODUCTS AT LINE STATIONS TO ASSURE A SMOOTH SERVICE PERIOD.
→MAINTAIN A CLEAN AND SANITARY WORK STATION AREA, INCLUDING: TABLES, SHELVES, GRILLS, BROILERS, FRYERS, SAUTE’ BURNERS, CONVECTION OVEN, FLAT TOP, AND REFRIGERATION EQUIPMENT.
→FOLLOW PROPER PLATE PRESENTATION AND GARNISH SET UP FOR ALL DISHES.
→HANDLE, STORE, AND ROTATE ALL PRODUCTS PROPERLY.
→ASSIST IN FOOD PREP ASSIGNMENTS DURING OFF PEAK HOURS.
→CLOSE STATION PROPERLY AND FOLLOW THE CLOSING CHECKLIST.
→DUE TO THE NATURE OF THE HOSPITALITY INDUSTRY, EMPLOYEES MAY BE REQUIRED TO WORK VARYING SCHEDULES TO REFLECT THE BUSINESS NEEDS OF THE HOTEL.

OTHER DUTIES

→PERFORM GENERAL/ROUTINE CLEANING TASKS USING STANDARD HOTEL CLEANING PRODUCTS AS ASSIGNED BY YOUR SUPERVISOR TO ADHERE TO HEALTH STANDARDS.
→ASSIST IN OTHER STATIONS AS NEEDED.
→DEVELOPMENT OF SPECIALS AND NEW MENU IDEAS.
→EFFECTIVE COMMUNICATION OF ITEMS NEEDING TO BE ORDERED.
- →OTHER DUTIES AS DIRECTED

Responsibilities

~1 min read

REQUIRED KNOWLEDGE / SKILLS / ABILITIES:

→MUST HAVE BASIC KNOWLEDGE OF THE FUNDAMENTALS OF COOKING.
→MUST HAVE BASIC KNOWLEDGE OF ACCEPTED STANDARDS OF SANITATION.
→MUST HAVE KNOWLEDGE OF OPERATING ALL KITCHEN EQUIPMENT, I.E., STOVES, OVENS, BROILERS, SLICERS, STEAMERS, KETTLES, ETC.
→BASIC MATHEMATICAL SKILLS NECESSARY TO UNDERSTAND RECIPES, MEASUREMENTS, AND PORTION SIZES.
→ABILITY TO READ AND WRITE THE ENGLISH LANGUAGE IN ORDER TO READ RECIPES AND COMMUNICATE WITH OTHER EMPLOYEES.
→SUFFICIENT MANUAL DEXTERITY OF HAND IN ORDER TO USE ALL KITCHEN EQUIPMENT, I.E., KNIVES, SPOONS, SPATULAS, TONG, SLICERS, ETC.
→ABILITY TO GRASP, LIFT AND/OR CARRY, OR OTHERWISE, MOVE (ROTATE) GOODS WEIGHING A MAXIMUM OF 100 LBS. ON A CONTINUOUS SCHEDULE.
→ABILITY TO PERFORM DUTIES WITHIN EXTREME TEMPERATURE RANGES.

SUPERVISORY RESPONSIBILITIES: NONE

HIGH SCHOOL DIPLOMA OR EQUIVALENT PREFERRED.
ASSOCIATES DEGREE FOCUSED IN CULINARY ARTS DESIRED.
A MINIMUM OF ONE YEAR CULINARY EXPERIENCE. EXPERIENCE IN HIGH END HOTEL/KITCHEN PREFERRED.

PHYSICAL REQUIREMENTS

FREQUENCY KEY: NEVER – 0 HOURS; RARE – UP TO 1 HOUR; OCCASIONAL – 1-3 HOURS; FREQUENT – 3-6 HOURS;
CONSTANT – 6-8 HOURS

PHYSICAL ACTIVITY FREQUENCY

SITTING RARE

WALKING CONSTANT

CLIMBING STAIRS OCCASIONAL

STANDING CONSTANT

CROUCHING/BENDING/STOOPING FREQUENT

REACHING FREQUENT

GRASPING FREQUENT

PUSHING/PULLING OCCASIONAL

NEAR VISION CONSTANT