Line Cook
Siena Hotel Spa Casino - Reno, NV

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Prepare, cook and present food according to restaurant/hotel quality standards in a friendly, enthusiastic, professional and timely manner.
80% Prepare food items for guests using a quality predetermined method in a timely and consistent manner. Visually inspect, select and use only the freshest food ingredients and supplies of the highest quality in the preparation of all menu items. Adhere to control procedures for food safety, quality and cost at all times.
15% Set up station with predetermined mise en place required for service. Maintain a clean and safe work area at all times.
5% Practice sanitation and safety daily, to ensure total customer satisfaction.
In addition to performance of the essential functions, this position is required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager.
Maintain and ensure proper receiving, storage (including temperature setting) and rotation of all food products and supplies to ensure highest quality, food safety and cost control.
Process requisitions and orders for food products and supplies.
Assist other cooks, servers, bus attendants, hosts and fellow employees when necessary.
Participate in the daily cleaning and deep cleaning of the kitchens and support areas and recommend/communicate proper maintenance.
Additional duties as necessary and assigned.
Adhere to the Siena Hotel mission statement, operating objectives and service credo at all times.
Project a positive attitude, courtesy and professionalism to guests, the public, suppliers and fellow employees at all times.
Adhere to product quality standards and meet timing of products and service as required by guest or supervisor at all times.
Adherence to all sanitation, safety, health and liquor board regulations. Proper maintenance of equipment and materials.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Siena Hotel rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
Must be able to speak, read, write and understand the primary language used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Ability to read recipes and procedures and follow their instructions.
Ability to create appropriate buffet displays up to 8 feet in height and the ability to set up, maintain and breakdown same.
Understanding of safety, sanitation and food handling and storage regulations
Physical Demands
Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Must be able to stand and exert well-paced mobility for up to 4 hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near
and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.

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