Garde Manger | Commis I - Line Cook

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Line CookFood Service

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Quick Summary

Requirements Summary

review recipes; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for use all necessary equipment.

Technical Tools

Line CookFood Service

What We Offer

~1 min read

Responsibilities

~1 min read

Responsible for assisting the Chef de Partie with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.

Prepare mise-en-place in advance of the cooking process: review recipes; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for use all necessary equipment.

Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines.

Check and clean refrigerators, trolleys, utensils, and kitchen equipment daily.

Maintain the specific kitchen area clean and hygienic.

Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef.

Pick up products from stores in accordance with HACCP guidelines and Company policies.

Assist with daily inventory of assigned stations for daily requisitions and provide daily par levels to Chef de Partie.

Perform other related duties as assigned.

Requirements

~1 min read

Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
Knowledge of all kitchen equipment operations.
Ability to read, write, and understand English.
Ability to perform basic/intermediate math skills.
Ability to establish and maintain an effective working relationship with management, staff, and guests.
Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

High school education or equivalent. Culinary training or an accredited apprenticeship program is preferred.
Relevant experience in high quality, high volume, and multi-unit operations preferred.
Food Safety Employee Training is required.

WORK ENVIRONMENTWork is performed in the kitchen locations of the property. Exposure to chemical cleaning solvents. Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

PHYSICAL DEMANDSRequires mobility. Ability to grasp, lift, move, or push goods on a cart/truck weighing a maximum of 100 pounds. Ability to work in confined spaces. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity. Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.

Fontainebleau Florida Hotel LLC is an equal opportunity employer. We are committed to creating an inclusive environment for all employees and applicants. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, or any other characteristic protected by applicable law. We provide reasonable accommodations for employees and applicants with disabilities, pregnancy related conditions, and to accommodate religious practices.