Line Cook - Providence Marriott Downtown

Providence, RI 02904, USA Req #1356
Saturday, June 15, 2024

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line.

Job Title: Line Cook
 
Department: Kitchen/Food and Beverage
Reports to:  Lead Line Cook, Restaurant Sous Chef, Banquet Sous Chef, Executive Chef
 
Position Summary:
•         Responsible for learning and demonstrating proficiency and consistency of food production for a particular station.  To maintain and improve the standards of quality in every aspect of preparation.
 
Essential Functions:
•         Attendance as scheduled is required.
•         Understands production/ prep scheduling, creates and/or follows production charts
•         Strategic prep production to incur minimal waste
•         Demonstrates safe food handling procedures (labeling, dating, rotating)
•         Uses time productively, organized and combines trips, well planned
•         Knows how to safely operate and clean all kitchen equipment (where applicable)
•         Completes daily checklists and inspection logs
•         Maintains a sanitary and organized work station
•         Complies with portion sizes, quality standards, garnish, as trained and educates others to enforce same standards
•         Makes effective thoughtful decisions and accepts responsibility for them
•         Creative problem solver, uses team work, empowerment and the Journey principles
•         Complies with all handbook standards
•         Demonstrates a “whatever it takes” behavior to please guests
•         Absolute commitment to improve Guest Satisfaction Scores
•         Attends and successfully completes “Great Food, Safe Food” training manual
•         Regularly reports all needed maintenance projects
•         Checks with supervisor prior to departure
•         Neat appearance with proper clean uniform, wearing both a hat or hair net and work shoes
 
Experience:
•         Education High School Diploma or equivalent
•         Minimum 3 months cooking experience at a restaurant or hotel
 
Skills:
•         Computer literacy, hospitality skills, ability to multi task, language proficiency, strong organizational skills, ability to work under high levels of stress, mental and physical.  Knife skills beneficial, food safety certified and hospitality skills a plus
 
Physical Job Requirements:
•         Bending, lifting (up to 50 pounds), standing, heat, stairs, walking, heavy equipment, etc
•         Continual standing (except for break period)
•         Continuous motion
•         Working with extreme temperatures (freezer, direct heat)
 
Environment:
•         Hearing: must be able to hear server requests
•         Vision: must be able to check food for accuracy and wholesomeness
•         Speech: must be able to communicate to servers and management any situations that require attention
•         Literacy: must be able to read tickets
 
Equipment:
•         Slicer, grill, oven range, convection oven, fryer, griddle, broiler,  “pizza hut”, heat lamp, buffalo chopper, blender, food processor, stick blender, micros printer, knives, steam table, refrigeration units, mandolin, spiral slicer 
 

The difference between being a good business and an amazing business can be found in the company's footprints made by giving back and serving others.  Community relationships matter to the team at Meyer Jabara. 

Other details

  • Job Family New Jobs
  • Pay Type Hourly
  • Job Start Date Monday, June 24, 2024
Location on Google Maps
  • Providence, RI 02904, USA