Line Cook
PUBLIC - Chicago, IL

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To achieve and, ideally, exceed company and hotel targets arising from the company core objectives and values, e.g. Guest Relations, Employee Relations, Costs & Efficiency, and Sales and Revenue.

To be fully accountable for the people, product and profit within the hotel.

To deliver excellence in customer service, as well as, exploit opportunities for growth within the business.

To ensure the company culture is visible in all aspects of the business.

The Business:
Adhere to company reporting systems.

Ensure all hotel policies, standards and local laws are followed.

Ensure kitchen and Health Department sanitation requirements are maintained at all times.

Ensure that food waste, loss and usage adhere to company guidelines and procedures.

Assist in establishing procedures to adjust any food-cost related issues.

The People:
Behave at all times based on a customer responsive culture where exceptional customer service prevails.

Act as an ambassador and protector of the brand. Keep the brand and the company culture prominent and consistent at all levels, in the back and front of the house areas

Possess attentive, accountable and highly organization skills with the ability to plan multiple activities and meet deadlines.

Exemplify excellent interpersonal and communication skills by possessing admirable telephone etiquette, customer service orientation and the ability to act proactively in all situations.

Exceed expectations through the ability to personify friendliness, engagement, and act graciously with the ability to focus and connect with all guests, and employees, at all levels.

Consistently demonstrate an upbeat, energetic, authentic and professional attitude at all times.

Instinctively create memorable experiences for all guests that can be credited as both genuine and thoughtful by empowering co-workers to strive for success.

Promote teamwork and foster a harmonious working environment through the demonstration of the ability to work alone, without direct supervision and by meeting the requests and demands of a direct supervisor.

Assist other departments when needed.

The Product:
Maintain and develop brand values and operational core standards to ensure that the hotel is always well-presented.

Ensure that all guests are utilizing the hotel facilities and are completely satisfied with the belief that they have received an excellent value for their money.

Develop relationships with all guests, group contacts, and neighbors to provide personalized service. Ensure that we treat our guests as we would in our own home.

Ensure the ultimate guest satisfaction by demonstrating the ability to resolve guest complaints and respond to guest requests in a positive, timely, and appropriate fashion with the highest level of hospitality and professionalism. In addition to accommodating special requests whenever possible to produce a memorable experience.

Undertake regular internal inspections to ensure company’s assets are well maintained and protected.

Ensure that the preparations of all food items are according to the guest orders and remain consistent with quality by following recipe cards, in addition to, production, portion and presentation fundamentals.

Constantly provide a voice and act as a team member by consistently making recommendations on how to improve service and products to produce an operation that continues to exceed expectations.

Assist team members by completing mis-en-placing and setting up work stations for breakfast, lunch and dinner through the preparation and inspection of various varieties of meat, seafood, and poultry, while ensuring that items are not prepared beyond estimate needs and meet established specifications.

Maintain kitchen cleanliness and organization by dating food containers, monitoring food rotation to make sure it adheres to company policies, checking pars for shift usage, of-sock items, and possible shortages, and ensure that all unused items are returned to their designated storage areas.

The Rest:
Hold at least two years culinary experience, or in a related field, with knowledge of all departments internally.

Protect the name of the hotel and company and ensure that no actions are taken within, or in the name of, the hotel that could bring the Company into disrepute.

Take action in all matters related to the safety, security, satisfaction and the well-being of company and hotel employees, hotel guests and the property by responding swiftly and effectively in any hotel emergency.

Assure the proper handling of VIPs through the protection of their privacy and confidentiality.

Ensure compliance to all hotel policies and procedures at all levels.

Maintain an innovative technical expertise through the attendance of professional meetings and review of current literature and trends.

Obtain any required food handling or sanitation certifications that are required by local or state agencies.

All other responsibilities assigned by Management.

The Educational Requirements:
Minimum of two years of culinary, or related, experience with advanced culinary knowledge.

Cooking school or culinary institution or related experience preferred.

Literary skills and oral proficiency in the English language.

Ability to multi-task and handle high-pressure situations.

The Work Environment:
Standard restaurant, kitchen, banquet, and room service setting.

Continuous walking and standing on varied floor surfaces for 8 or more hours at a time.

Occasional lifting and carrying of 50 lb. trays, crates, or boxes.

Occasional lifting and carrying trays over the shoulder.

Continuous operation of pushing a room service cart, lifting and carrying hot boxes, rolling or carrying banquet tables, stacking and loading carts of banquet chairs, and miscellaneous hand and elbow movements.

Professional, passionate and positive environment provided through excellent communication and teamwork amongst the entire staff and company.

About this company
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