Hotel Line Cook | Job Descriptions | CookingDistrict.com
Job Descriptions

Hotel Line Cook

Department
Reports to
Restaurant Chef or Banquet Chef
Purpose
To create the company experience by preparing the menu items and ingredients
Constituents
  • Guests
  • Employees
  • Food and beverage team
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Quality of food product
Areas of Responsibility
  • Deliver the company experience for guests.
  • Work with the hotel team to create the company experience for guests.
  • Create an environment for the guests designed to stimulate all senses through personal services, amenities and experiences.
  • Follow up with guests with additional services that enhance the guests’ experience.
  • Handle guest requests personally and/or refer as appropriate.
  • Demonstrate hotel values when providing service and teamwork.
  • Prepare and properly garnish all food orders in accordance with menu specifications.
  • Prepare sauces, soups and hot entrees in accordance with menu.
  • Present food using proper plate presentation techniques.
  • Coordinate completion of menu items with server.
  • Set up for meal periods by ensuring that stations are set up based upon anticipated volumes.
  • Adhere to hotel standards for safe food handling and storage.
  • Keep equipment clean and in proper operating condition.
  • Maintain cleanliness and stock coolers and storage areas.
  • Complete food requisitions to maintain inventory items.
Download
Hotel Line Cook.doc