Line Cook

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together.

PURPOSE AND OBJECTIVES OF POSITION

The Line Cook position is responsible for the preparation and cooking of food for the daily operations in accordance to the chef’s specifications and Langham standards. This position requires good attitude and determination to please the guest needs while working in a positive environment. The Line Cook must take pride in serving excellent food and confidently be able to accurately reproduce the menu. The Line Cook must showcase a team attitude and be versatile within the culinary operation.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepares, seasons, cooks, and arranges all food items including soups, meats, vegetables, and meats for consumption in all Food & Beverage outlets.
• Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of those items.
• Advises supervisor of low inventory and will assist in receiving items and taking inventory as required.
• Ensures that spoilage and wastage are kept to a minimum by utilizing proper quantities and rotating products.
• Maintains a clean and well organized work area, included but not limited to, reach in coolers, walk in coolers, countertops, and dish area.
• Responsible for opening and closing checklists for production of daily menu items.
• Must show ability to communicate clearly and concisely with all colleagues.

JOB KNOWLEDGE, SKILL AND ABILITY

• General knowledge of culinary technique and application with willingness and attitude to learn more.
• Personable and ability to communicate needs to all colleagues.
• Ability to adapt to changing demands as related to food and beverage operations.

SAFETY REQUIREMENTS

• Food Safety: Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation.

EDUCATION AND/OR EXPERIENCE

• Degree in Culinary Arts preferred, 1 to 3 years’ experience in a 4-5 star hotel or independent restaurant. Banquet experience is desirable.

CERTIFICATES, LICENSES, REGISTRATIONS

• ServSafe

PHYSICAL DEMANDS

• Able to grasp, lift and/or carry up to 50 lbs. as needed. Able to work long hours plus the ability to stand, sit or walk for extended periods of time.