q The Line Cook I is a mid-level position in charge of
preparation of all vegetables, starches, meat, fish and
egg dishes for banquet event orders, according to
established specifications and procedures (including
special instructions by the Chef-in-charge). Also to
provide all possible assistance to the Chef-in-charge.
q Assumes the general responsibilities and specific
duties of cook in charge in his/her absence.
q Responsible for quality and quality control of all
food items according to approved standardized recipes
and the Peabody Hotel specifications.
q Responsible for cooperation and coordination with
other cooks to ensure smooth service.
q To prepare and serve all items on both banquet menus
and Room Service menus.
q Must be able to judge proper quantity and quality of
q To assist in banquet preparation as per instruction by
q To be able to maintain station in a clean and orderly
q To prepare standard items in advance as part of
q May be required to perform other cooking duties as per
q Comply with all hotel and departmental safety and loss
q Adheres to dress code, grooming and hygiene standards.
q Reports all safety hazards to the supervisors
including accidents and potential safety hazards
immediately to the Security Department.
q Attends all mandatory department, hotel or training
q Observe and enforce all objective policies, standards
and procedures set forth by the Executive Chef.
q To perform any other tasks as assigned by Management.
q Regular and Punctual Attendance
q Ability to adhere to Peabody grooming standards.
q Ability to push and/or pull a loaded “hot box”
(banquet cart) weighing approximately 300 pounds.
q Ability to lift and move approximately 75 pounds.
q Ability to bend, squat, kneel, climb, and reach on a
q Ability to perform tasks requiring sustained
repetitive motion, (for example, dishing portions,
carving, stirring, and chopping).
q Ability to properly maintain and properly operate
basic kitchen equipment, (for example: slicers, tilt
skillets, steamers and mixers).
q Ability to move freely within banquet kitchen area.
q Ability to clean as you go in the kitchen area.
q Ability to work in temperature extremes.
q Ability to interact with guests and other employees in
a courteous, empathetic, and discreet manner.
q Ability to count.
q Not infected by any diseases transmitted through the
food supply as designated by the Public Health Services.
q Ability to sustain direct contact with the public;
must establish high degree of customer service, (smile,
eye contact, positive personal presentation, etc.), and
high volume interaction with guests and staff.
Hilton Little Rock - 10 months ago