DeFoor Hospitality Group
AM Culinary Team Member - Hotel Line Cook
DeFoor Hospitality Group, Chattanooga, Tennessee, United States, 37450
AM Culinary Team Member - Hotel Line Cook
We are looking for a morning line cook to prepare food to the exact chef’s specifications and to efficiently prepare restaurant and banquet meals in a safe and sanitary manner. Line cook duties will consist of prepping food and plating dishes according to a restaurant’s menu specifications in a timely manner. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.
Schedule
Hours typically between 6 am and 2 pm – 6 am availability required.
Part‑time or full‑time based on availability.
Schedule varies – may include weekends and holidays as part of regular shifts.
Responsibilities
Report to the executive chef and follow all kitchen instructions.
Set up and stock stations with all necessary supplies.
Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces).
Cook menu items in cooperation with the rest of the kitchen staff.
Answer, report, and follow executive or sous chef’s instructions.
Clean up station and take care of leftover food.
Stock inventory appropriately.
Ensure that food comes out simultaneously, in high quality and in a timely fashion.
Comply with nutrition and sanitation regulations and safety standards.
Maintain a positive and professional approach with coworkers and customers.
Maintain a clean and tidy workspace throughout service.
Maintain kitchen sanitation program and exercise proper use of equipment.
Adhere to all Health Department rules and regulations.
Responsible for security of guests, fellow employees, and hotel assets.
Perform any other required duties as requested by the General Manager, Food and Beverage Manager, Executive Chef, and Manager on Duty to aid in better operation of the hotel, restaurant, lounge, and service to the guests.
Immediately report all guest or employee issues to the Manager on Duty.
Keep confidential the business functions of the company, including but not limited to financial status, customer/guest information, employee issues, etc.
Must be in proper uniform at all times.
Supervisory Responsibilities None.
Requirements Required Skills/Abilities:
Ability to work with people as a productive team member.
Show up on time in the mornings.
Thorough knowledge of food preparation, controls, sanitation, operation and maintenance of kitchen.
Communicate effectively verbally and through written communications.
Work a flexible schedule including evenings, weekends, and holidays.
Be well organized and take initiative.
Be honest and work well with others.
Treat all fellow employees in a respectable manner.
Education and Experience:
Culinary education and/or kitchen experience.
Physical Requirements:
Stand/walk on feet for 8 hours and work in a restrictive space/environment.
Work in extremely warm temperatures.
Have eyesight enabling vision both near and far.
Finger dexterity to cut, cook, and prepare food.
Speak in a clear, understandable voice, hear at a basic level, and understand English.
Be able to bend, stretch arms overhead, and lift and/or carry up to 40 pounds.
The company is an Equal Opportunity Employer and complies with ADA regulations as applicable. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities.
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Schedule
Hours typically between 6 am and 2 pm – 6 am availability required.
Part‑time or full‑time based on availability.
Schedule varies – may include weekends and holidays as part of regular shifts.
Responsibilities
Report to the executive chef and follow all kitchen instructions.
Set up and stock stations with all necessary supplies.
Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces).
Cook menu items in cooperation with the rest of the kitchen staff.
Answer, report, and follow executive or sous chef’s instructions.
Clean up station and take care of leftover food.
Stock inventory appropriately.
Ensure that food comes out simultaneously, in high quality and in a timely fashion.
Comply with nutrition and sanitation regulations and safety standards.
Maintain a positive and professional approach with coworkers and customers.
Maintain a clean and tidy workspace throughout service.
Maintain kitchen sanitation program and exercise proper use of equipment.
Adhere to all Health Department rules and regulations.
Responsible for security of guests, fellow employees, and hotel assets.
Perform any other required duties as requested by the General Manager, Food and Beverage Manager, Executive Chef, and Manager on Duty to aid in better operation of the hotel, restaurant, lounge, and service to the guests.
Immediately report all guest or employee issues to the Manager on Duty.
Keep confidential the business functions of the company, including but not limited to financial status, customer/guest information, employee issues, etc.
Must be in proper uniform at all times.
Supervisory Responsibilities None.
Requirements Required Skills/Abilities:
Ability to work with people as a productive team member.
Show up on time in the mornings.
Thorough knowledge of food preparation, controls, sanitation, operation and maintenance of kitchen.
Communicate effectively verbally and through written communications.
Work a flexible schedule including evenings, weekends, and holidays.
Be well organized and take initiative.
Be honest and work well with others.
Treat all fellow employees in a respectable manner.
Education and Experience:
Culinary education and/or kitchen experience.
Physical Requirements:
Stand/walk on feet for 8 hours and work in a restrictive space/environment.
Work in extremely warm temperatures.
Have eyesight enabling vision both near and far.
Finger dexterity to cut, cook, and prepare food.
Speak in a clear, understandable voice, hear at a basic level, and understand English.
Be able to bend, stretch arms overhead, and lift and/or carry up to 40 pounds.
The company is an Equal Opportunity Employer and complies with ADA regulations as applicable. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities.
#J-18808-Ljbffr