Line Cook

## Description

JOB DESCRIPTION

JOB TITLE: COOKS / FOOD PREP

JOB ACCOUNT #: 62026520 / 62126521 / 62226522 / 62426524

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: EXECUTIVE CHEF / BEVERAGE DIRECTOR

ISSUE DATE: JANUARY 1, 2017

PURPOSE AND PERFORMANCE GOALS

• Provide quality, value-added professional service in the culinary department to exceed brand standards
• for food production, presentation and taste.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential duties and responsibilities are as follows (other duties may be assigned)

• Assists in storing all deliveries – daily requisitions; follow and ensure compliance with food safety

• and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating,
• labeling, cleaning, and organizing coolers/freezers/storage areas; and cold chain compliance,
• across all food-related departments and areas.

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP

• guidelines. Informs the Executive Chef & Bev Director immediately of food quality issues – food
• spoilage.

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for

• consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and
• proper footwear.

• Expedites all menu items accurately and promptly.
• Standardizes recipes.
• Set up and breakdowns the cooking line.
• Assists in any area needed when time allows.
• Informs the Executive Chef & Bev Director immediately of safety issues – equipment failure.
• Exhibits a ‘can do’ attitude and total cooperation.

SUPERVISORY RESPONSIBILITIES – Not applicable

QUALIFICATIONS

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
• The requirements listed below are representative of the knowledge, skill, and/or ability required.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential
• functions.
• Experienced in basic line cooking – making soups, stocks, and sauces. Must have excellent
• organizational skills, provide own tools. Experienced and organized in line set up. Communicates
• effectively with all other staff. Open to learning new methods of cooking.

EDUCATION AND/OR EXPERIENCE

• High school diploma or GED required. At least 2 years line cook experience, or an equivalent
• combination of education and experience preferred.

LANGUAGE SKILLS

Must be able to communicate clearly with guests, customers, supervisor and fellow employees

MATHEMATICAL SKILLS

Must be able to calculate amounts and apply basic addition, subtraction and multiplication.

REASONING ABILITY

Must be able to make appropriate judgments regarding the cooking responsibilities.

CERTIFICATES, LICENSES, REGISTRATIONS

Illinois Food Handler’s Certification

PHYSICAL DEMANDS

• Practice written safety standards and rules at all times. The physical demands described here are
• representative of those that must be met by an employee to successfully perform the essential functions
• of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform
• the essential functions.
• Must be able to push/pull/lift 50 pounds. Job requires standing for long periods of time. Requires the
• ability to reach, grab, and feel.

HOURS

• Due to the business demands of the hospitality industry, and the fact that the hotel provides guest
• services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including
• weekends, night shifts, and/or overtime. Also, depending on business demand, hours may be reduced at
• any time.

• Employees are held accountable for all duties of job -

Acknowledgement

• I have read and understand all of the above. I have reviewed the duties for which I am responsible, and
• understand this job description reflects management’s assignment of essential functions; and nothing
• herein restricts management/company rights to assign or reassign duties and responsibilities to this job at
• any time. This job description excludes marginal functions, incidental duties and special projects which I
• may be required to perform when assigned. I understand that this document does not create an
• employment contract and that I am employed by RFMBG Lincolnshire, LLC (Marriott Lincolnshire) on an
• "at-will" basis.