No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The following is a summary of the major responsibilities of the position.
Position: Broiler Cook/Line Cook
Department: Bob’s Steak & Chop House
Purpose: To fill in the off days of fellow line cooks, ensure all food is served according to specifications, and work in conjunction with all line cooks.
Reports to: Executive Chef, Sous Chef, Manager, General Manager
* To follow, enforce, comply and adhere to all Bob’s Steak & Chop House rules, policies, procedures, standards and recipes at all times.
Hotel Specific Essential Functions:
Tools and Equipment:
-have a clear understanding of work priorities
-fill out food requisitions
-demonstrate mis en place and knowledge of standard recipes
-proper rotation of food items
Hotel Specific Skills/Ability to:
Demonstrates the required skills of job responsibilities through practical testing. (Hotel Specific Tests)
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