As one of our Line Cooks you are responsible for preparing and cooking food items in accordance with B. F. Saul Company Hospitality Group /brand high quality standards. Provides support to other cooks and enforces compliance with health regulations. Helps ensure achievement of overall financial results, guest satisfaction and positive team member relations.Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. Works side by side with kitchen staff to model appropriate operational standards including adhering to ticket times while maintaining high food quality. Maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group procedures for guest/team member’s incidents.
Ideally, you are available to work both the am and pm shift as needed.
REQUIRED SKILLS AND EXPERIENCE
Education: High school diploma or GED required. College and/or culinary degree or equivalent experience required.
Experience/Knowledge/Skills/Abilities: 2+ years of progressive cook or kitchen experience required, preferably in a restaurant or hotel of similar size. Must be detail oriented, have the ability to communicate well with all levels within and outside the organization.. Must be able to manage multiple priorities in a fast-paced environment.
Physical Requirements: Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift. Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the shift.
EEO AA M/F/Vet/Disabled