Line Cook (Michael Jordan Steakhouse)

RELATIONSHIPS:

1. Reports directly to the Michael Jordan Steak House Executive Chef.
2. Interacts and liaises closely with the Executive Chef, Executive Sous Chef and Sous Chefs, The Michael Jordan’s Steak House General Manager, MJSH Assistant General Manager and Restaurant Managers, and the Kitchen team.
3. Co-operates & communicates with other employees

DUTIES AND RESPONSIBILITIES:

1. Promote a positive image by displaying impeccable manners, diplomacy and tact towards employees.
2. Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by servers within policy; controls food usage to minimize waste.
3. Advises manager of low inventory items; assists in receiving items and taking inventory as required.
4. Assists in the training of 2^nd and 3^rd cook positions
5. Maintains a clean, neat and well-organized work area at all hours, in accordance with the hotel standards.
6. Complies with hotels' health, safety, and hygiene regulations.
7. Complies with basic food handling course annually as per city standards.
8. Knowledge of all vegetables in the raw state through preparation, with the ability to determine the appropriate doneness in regards to cooking times through visual observation.
9. Safe and proper care, preparation, storage and rotation of food items.
10. Knowledge of safe and sanitary holding temperatures and procedures.
11. Assists in other areas of the kitchen as needed.
12. At HG we are committed to providing our employees with a safe, secure and healthy workplace. It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures.
13. Maintain constant flow of communication with and to the team.
14. Communicates to his/her manager any difficulties, guest comment and other relevant information
15. Performs duties noted on the daily tasks & cleaning schedule
16. Establishes and maintains effective employee working relationships
17. Attends and participates in daily briefings and other meetings as scheduled.
18. Attends and participates in training sessions as scheduled.
19. Implements the hotel and department regulations, policies and procedures including but not limited to:
    • House Rules and Regulation
    • Health and Safety
    • Grooming
    • Quality 
    • Service 
    • Hygiene and Cleanliness
20. Perform other duties, tasks and special projects as assigned.

QUALIFICATIONS:

Essential:                     

• High School diploma or equivalent vocational training.
• Certificates from previous employers/college.
• 2-3 Years previous Fine Dining experience in a similar establishment. 
• Food Hygiene awareness and at least basic training.
• The Ability to follow verbal and written instructions, and effectively communicate with managers and co-workers.
• Ability to work in a clean, organized manner with attention to detail and produce food items efficiently.
• Ability to compute basic mathematical calculations.
• Ability to provide legible communication.

Desirable:                    

• Culinary School Backgrounds.
• Food Hygiene certificate.
• First aid awareness.

Essential skills:                       

• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize, work delegated and follow through.
• Ability to be a clear thinker remains calm and resolves problems using sound judgment.
• Ability to work under pressure of meeting production schedules and timelines for guests and fellow workers.
• Ability to aid in the transportation of all work equipment and produce pertinent.
• To carry out the job.
• Ability to work an 8-hr shift in all types of conditions pertinent to the job.
• Ability to work with all products and equipment prescribed.
• Ability to plan and aid in the execution of promotions.
• Ability to work cohesively with co-workers as part of a team.
• Ability to be able to work with alcohol.

The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job.