Line Cook/ Hotel Chef

Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables,

desserts, or other foods. Plan and price menu items, orders supplies, and keep records and

accounts. Supervises and participate in cooking and baking and the preparation of foods.

Writes weekly schedules according to business and projected goals for labor dollars or

percentages. Uses labor dollars and menu costing programs to price labor and food cost

percentages. Must participate in checking of all purchased supplies for quality and

account for each delivered item.

Detailed Work Activities:

• Must expedite the pass through cook’s window to maintain proper consistency in food quality and service between the hours of 12 – 1 PM and or 5:30 – 6:30 PM daily.
• Conduct training for personnel
• Cook in quantity
• Direct and coordinate food or beverage preparation
• Monitor worker performance
• Cook meals...