Line Cook
Doubletree Hotel at Warren Place - Tulsa, OK

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Ability to understand and provide friendly guest service. Ability to understand and comply with proper food preparation, cooking, handling and storage. Ability to understand and comply with kitchen sanitation, safety and equipment usage. Ability to follow appropriate course of action based on policies and procedures. Attention to detail with good organizational and time management skills. Must consistently maintain a professional attitude with effective listening and communication skills. Ability to work in a fast paced environment, sometimes under pressure, while remaining flexible and efficient. Ability to satisfy the legal requirements for employment. Must have a flexible schedule. Education and Experience
High school education required. One or more years of culinary experience required. Familiarity with hospitality industry practices preferred.

Doubletree by Hilton, Tulsa at Warren Place, Human Resources
6110 S. Yale Ave, Tulsa, OK 74136
The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times and hours worked in a week.

The Line Cook is responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards and federal, state and local regulations.
Essential Functions
Consistent safe and sanitary food storage, preparation and cooking. Monitor and control maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work. Recognize and follow quality standards for meats, vegetables, fruits, dairy products and grains, including proper storage of these items. Effective utilization of leftovers and control of waste. Possess the understanding and ability to properly use seasoning for a range of culturally diverse foods. Knowledge of common food allergens and their substitutes. Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying and baking. Produce from scratch menu quality food in appropriate portion size, cut and quantity. Ensure all food is prepared and presented in accordance with appropriate recipes, presentations and with guest orders. Acknowledge any special requests and prepare the menu item accordingly. Practice safe use of supplies and equipment. Arrive at work on time and in proper uniform. Attend department meetings as scheduled. Maintain a professional and positive attitude when communicating with guests, vendors and associates. Report any incidents of guest dissatisfaction or unusual matters of significance to manager/supervisor so that corrective measures may be taken. Comply with policies and procedures. Practice safe work habits and comply with sanitary, safety, security and emergency procedures. Any other tasks/duties as requested by management.