Line Cook - The Roxy Hotel
The Roxy Hotel is looking for an experienced Full-Time Line Cook with Saturday and Sunday availability to work as part of the culinary team under the Chef de Cuisine and Sous Chefs to execute breakfast, brunch, lunch, dinner, lounge, room service, and catering menus. Line Cook is expected to complete all tasks while staying in compliance with the guidelines set out by the company and under the standards of the New York State Department of Health.
Essential Functions:
o Make sure all prepped food items as well as setup for service and the line is set before the start of service. All items are to be to the standards
checked within the Chef’s daily line checks in that they are to spec and quality of freshness. Any items found unacceptable will be expected to
be fixed by start of service
o Daily production and expedition of all assigned dishes for each respective service including breakfast, lunch, dinner, room service, and special
events.
o Maintain a clean and sanitary work station throughout service.
o Before shift is complete, properly close the station by changing all prepped food items containers, ice down all sauces, stocks, soups or other
ingredients from their or other kitchen team member’s stations. Keep in accordance to safe and sanitary practices, store all ingredients
properly
and safely in refrigeration, sanitize cutting board, tools, knives and work area.
o Coordinate efforts with the Food and Beverage Manager on duty.
o Contributes to the ordering needs by giving the chef a count of protein or other requested goods from the chefs for their station.
o Provide support for fellow kitchen team members in need.
o Maintain a high level of respect between the front of the house and kitchen team.
o Team Member must contribute to striving to protect themselves, other team members and guests by working to produce an environment and
product that is as clean and sanitary as possible at all times.
Work History:
o At least 2 years’ experience in a fully operating kitchen of credibility.
Education:
o High school diploma or equivalent
o Candidates should have proof of culinary education and/or certificate
Requirements:
o Must have Food Handlers Certification from NY State and be able to display comprehension and adherence to the standards as set by the
Department of Health at all times.
o Ability to work at a fast, yet controlled pace while cooking
o Proficient knowledge of various kitchen appliances and kitchen tools used in production
o Culinary Education/Certificate recommended
o Ability to read and execute recipes written in English
o Ability to speak English fluently
o Ability to stand, walk and climb flights of steps during a fulltime work shift
o Clean work habits and strong attention to detail
o Ability to be punctual/on time for work shifts and setting up for cafeteria service
o Ability to multi-task in order to plan ahead and ensure not being late when helping with the cafeteria.
o Team member is expected to learn all aspects of each position for each shift and be able to provide coverage for call outs as seniority dictates
including helping with the cafeteria and events