POSITION SUMMARY:

Responsibilities: The line cook will be responsible for consistent preparation of menu items in accordance with Ace Hotel Food and Beverage specifications. Must adhere to all food safety and sanitation regulations.

ESSENTIAL JOB FUNCTIONS:

1. Must have experience in cooking proteins, omelets and vegetables

2. Must have the understanding of a kitchen

3. Cook to order or as instructed by the chef on duty

4. Must communicate with the am / pm crew when taking over or finishing shift

5. Must be responsible for his or her own station once on duty, your station your reasonability. If you don’t have something alert a chef (not last minute)

6. Maintain prep work during shift

7. Work efficiently and multitask

8. 86ing items is not an option, when running low on an item a chef must be notified. Don’t leave till the last minute.

9. Recipes must be followed

10. Sanitizer must be on all stations with a clean towel

11. Rags/towels should not be left around the kitchen.

12. Clean as you go.

SUPERVISORY RESPONSIBILITIES: 

None for this position

REQUIRED QUALIFICATIONS:

EDUCATION and/or EXPERIENCE

1. Food Handling Certificate

2. Knife handling skills

LANGUAGE SKILLS

1. Ability to communicate in a second language (Preferably Spanish)

2. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, collect accurate information and resolve conflicts.

3. Ability to communicate with staff in a way which promotes a cooperative working climate.

4. Ability to interact with guests verbally and through written communication.

REASONING ABILITY      

1. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

2. Ability to deal with problems involving clients and operational issues maintaining a positive attitude.

3. Must be proactive and innovative in avoiding potential accidents.

4. Ability to be proactive and innovative with guests and in maintaining a clean, organized, and safe environment.

WORK CONDITIONS/MACHINES AND EQUIPMENT USED

1. Plenty of liquids are provided and must be consumed when working outdoors in warm weather.

2. Stoves, open flame, knives, mixers, ovens, sanitizers, etc. Any equipment that is utilized in the realm of the Kitchen.

3. The noise level in the work environment varies depending on the volume of guests in the kitchen and the resort.