Line Cook

Great opportunity to join the New Cambria Hotel Fort Lauderdale BeachHours: Must be flexible. Mornings/Evenings/Weekends/HolidaysClassification:NonexemptDepartment:Food and BeverageReports to:Executive ChefSubordinates:NoneSummaryOperate the functional areas of for preparing and/or directing the preparation of food to be served complying with all applicable sanitation health and personal hygiene standards and following established food production programs and procedures. Appropriately use the facility supplies and equipment to minimize loss and FunctionsAttends all training; including safety training and standard operation procedures as directed by at work in a timely fashion in accordance with the posted by established uniform efficient and effective and understands English to comply with function as a member of the overall hotel team to ensure that each guest has an experience that exceeds their a can do and guest first attitude at all any maintenance issues to the front maintenance slip when kitchen equipment such as ovens mixers and flat top uncooked and cooked foods according to portion cooks and cools all foods according to health department simple dishes dressings and food according to enough back-up to successfully get through proper temperature is maintained for all hot and cold cross contamination at all uses different clean and sanitized cutting boards knives and forks etc. for different food promptly to any guest request for and resolves guest complaints regarding food service or in bussing tables delivering meals and maintaining the counter and cooler areas when sure all left-over food is properly labeled and packaged before being a waste log of all products wasted spoiled dropped burnt kitchen areas clean and well with the clean-up of the kitchen post service including dishes and pots pans glassware and flatware as all kitchen food prep areas and cutting boards; sanitizes and de-greases all kitchen line equipment walls floors filters and exhaust fan proper sanitation of rags and cleanliness of hands at all and mops kitchen as all floor drains in kitchen and prep areas as and defrosts all refrigerators freezers and walk-ins in the kitchen and prep all refrigerators and freezer gaskets clean at all thermometers at all times in all refrigerators freezers and and removes trash and garbage and places it in designated ordering manager of limited food and supply and examines foodstuffs and supplies to ensure quality and quantity meet established standards specifications and purchase all foodstuffs and supplies away in the appropriate place and ensures stock is rotated at all other duties perform the job successfully an individual should demonstrate the following competencies:Problem Solving Identifies and reports problems in a timely mannerCustomer Service Responds promptly to customer needs; Responds to requests for service and assistanceInterpersonal Maintains confidentialityOral Communication Responds well to questionsTeam Work Contributes to building a positive team spiritDiversity Shows respect and sensitivity for cultural differences; Promotes a harassment-free environmentOrganizational Support Follows policies and procedures for including but not limited to dress code policies cell phone and social mediaAdaptability Able to deal with frequent changes delays or unexpected eventsAttendance/Punctuality Is consistently at work and on timeDependability Responds to management direction; Completes tasks on time or notifies appropriate person with an alternate planInitiative Asks for and offers help when neededPlanning/Organizing Prioritizes and plans work activities; Uses time efficientlyProfessionalism Treats others with respect and consideration regardless of their status or positionQuality Demonstrates accuracy and thoroughness; Applies to feedback to improve performance; Monitors own work to ensure qualityQuantity Meets productivity standards; Completes work in a timely mannerSafety and Security Observes safety and security procedures; Rectifies potentially unsafe conditions; Uses equipment and materials properlyWork EnvironmentThe work environment characteristic describe here are representative of those an employee encounters while performing the essential functions of this accommodations may be made to enable individuals with disabilities to perform the essential performing the duties of this job the employee is frequently exposed to work near moving mechanical parts fumes or airborne particles and toxic or caustic employee is occasionally exposed to wet or humid conditions (non-weather) extreme cold (non-weather); extreme heat (non-weather) and risk of electrical employee is subject to a fast paced working noise level in the work environment is :Hotel Staff: to receive information regarding guest needs requests and complaintsExternal:Guests: provide customer servicePhysical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this accommodations may be made to enable individuals with disabilities to perform the essential to see clearly printed material at close range (12 inches or less).Corrective lenses to distinguish between and among to exercise depth perception to determine space and distance to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one to hear in one of both ears so that verbal communication can be received understood and acted upon in a face to face of tongue taste buds to distinguish between and among flavors spices temperature and mouth feel (smoothness pungency etc.) of food and of olfactory nerves to distinguish between and among odors and scents as to their appeal and level of to express oneself verbally with clarity on either a face to face or a telecommunications of body parts usually fingers and hands to ascertain the texture of objects or commodities such as smooth/coarse sharp/dull etc.; as well as temperature stability to exert a reasonably paced mobility from one point to another within a generally accepted time frame and recognizing the conditions of the environment as to breadth/narrowness clutter to move and control ones torso so items can be picked up from a lower surface to flex legs at the knee so that individual can lower the body coming to rest on one or both to grasp hold set down redirect with hands or fingers turn control and manipulate objects and to control and utilize fingers in a dexterous and coordinated manner for such activities as writing typing keyboarding slicing chopping operating equipment to stretch body and extend arms to place or secure objects and commodities at a distance above to the side of or below the normal standing level of the to use body parts usually arms and hands (occasionally shoulders and back) to elevate an object or commodity above its previous surface to use body parts on a regular and continuing basis to repeat the same motions for a reasonable period of time without TypeFull Time / Part TimeVaried HoursVaried Schedule6-8 hour shiftAM/PM/weekendsTravelNo travel is expected for this perform this job successfully an individual must be able to perform each essential duty requirements listed below are representative of the knowledge skill and/or ability accommodations may be made to enable individuals with disabilities to perform the essential school diploma or equivalent and a minimum 2 years cooking experienceLanguage Ability:Ability to reach and comprehend simple instructionsMath Ability:Ability to add and subtract two digit numbers and to multiply and divide with 10s and 100sReasoning Ability:Ability to apply common sense understanding to carry out instructions furnished in written oral or chart/diagram formComputer Skills:No computer skills necessaryCertificates and Licenses:Maintain ServSafe CertificationAge:Individual must be 18 years or to kitchen equipment at high temperatures and sharp job description is not designed to cover of contain a complete listing of activities duties or responsibilities that are required of this duties responsibilities and activities may change or be assigned at any time and with or without