Job Information
The Warrior Hotel Group Line Cook in Davenport, Iowa
Line Cook
Job Details
Level
Experienced
Job Location
The Current - Davenport, IA
Position Type
Full-Time/Part-Time
Education Level
Not Specified
Salary Range
$17.00 - $19.00
Job Shift
Any
Job Category
Hospitality - Hotel
ESSENTIAL DUTIES AND RESPONSIBILITIES
Downtown Davenport is the place to be!
The Current Iowa and Hotel Blackhawk, Autograph Collection luxury hotels are looking for Line Cooks. Are you a team player that can add to a fun collaborative environment?
Duties include:
Assisting with setting up kitchen stations
Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks
Plating prepared foods based on senior chef’s guidance
Working with servers to ensure that orders are completed according to request and on time
Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts
Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations
In addition:
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job
Transport supplies from the storeroom and stock in designated areas
Qualifications
To perform this job successfully, an individual must be able to perform the requirements listed below:
Ability to read and write in English
Ability to read and comprehend instructions, short correspondence, and memos
Ability to write correspondence
Must be able to pass a background check
DESIRED QUALIFICATIONS: High school diploma or equivalent with two years of experiencecooking for a dining facility. Certification of Culinary training or apprenticeship a plus.
PHYSICAL DEMANDS: While performing the duties of this job, the person must be able to move about inside the kitchen to access different cooking utensils and ingredients.
WORK SCHEDULE: Work a part varied schedule including nights andweekends as assigned by Executive Chef or department Supervisor.