Line Cook - Ambassador Hotel Kansas City

DEPARTMENT: Kitchen
REPORTS TO: Executive Chef
STATUS: Non-Exempt

POSITION SUMMARY: Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with Company standards and safety and sanitation policies. RESPONSIBILITIES:
•Sets up, clears and breaks down workstation.
•Follows written and oral instructions regarding menus and standardized recipes. Prepares selected food as directedin accordance with portion sizes and quality standards.
•Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish andpoultry.
•Utilizes a variety of kitchen equipment including small and large pieces. Follows safety procedures regarding theoperation of equipment to avoid personal injury and damage to the equipment.
•Cleans working and storage areas, tools, equipment and floors as needed.
•Disassembles and assembles component parts and accessories for cleaning kitchen equipment.
•Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems toManager as they occur.
•Supervises Kitchen staff to ensure guest satisfaction. Maintains and develops teamwork and open lines ofcommunication with coworkers and supervisors. Treats Manager and coworkers with professional respect.
•Controls waste and maintain food cost.
•Maintains all sanitation requirements including product rotation, temperature maintenance, and storageprocedures, cooling requirements, and handling techniques.
•Maintains all policies and procedures as trained for food preparation. Continually and properly train and re-train inall areas of food preparation, safety, and sanitation.
•Responds professionally to all questions and requests. Provides customers with the highest level of care andexcellent service.
•Additional tasks and responsibilities may be assigned at the discretion of the Manager. Tasks and responsibilitiesmay be added or revised based on the volume of business and the need for the work to be completed at the presenttime.

KNOWLEDGE, SKILLS AND ABILITIES:
•Ability to read, write and make mathematical calculations.
•Ability to work from and maintain production records and follows recipes.
•Ability to weigh and measure ingredients.
•Ability to maintain food quality no matter what the business and staffing level.
•Ability to adapt to change, new situations, changes in staffing and procedures.
•Ability to absorb a large amount of information in a short period of time.
•Good, safe knife and equipment skills.
•Work well without supervision, motivates others, shows initiative and desires to get things done.
•May be required to work nights, weekends, and/or overtime.

EXPERIENCE:
•Previous experience in a fast-paced Kitchen preferred.
PHYSICAL ABILITIES
•Must be able to stand on hard surfaces up to eight (8) hours.
•Position also involves bending, stooping and walking.
•Must be able to lift and pull boxes, pans, trays up to fifty (50) pounds.
•Operates in a working environment that is subjected to varying levels of heat and noise, the severity of whichdepends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with theuse of heavy-duty cutlery and cooking equipment.

REQUIRED PERSONAL PROTECTIVE EQUIPMENT:
•Closed toe, non-canvas and non-skid soled shoes.