Posted September 22, 2022

Line Cook (PM)

The Hilton Jackson located in Jackson, Mississippi is seeking a disciplined, responsible and customer service driven PM Line Cook to join their team! The Hilton Jackson is conveniently located in the business district with a variety of shops and restaurants within a quick half-mile walk. In addition to being surrounded by entertainment, the 276-room Hilton Jackson itself boasts close to 20,000 sq. ft. of event space and three restaurants/bars on-site, including the delicious and popular Drago’s Seafood which offers New Orleans inspired cuisine.

Job Overview: Set up and work line station for dinner and prepare for banquet functions. When assigned, assists in preparation for banquets.

Responsibilities And Duties

• Sets up station with necessary items to produce menu items per shift checklist

• Requisition any items needed for next day before end of shift to Sous Chef

• Produce orders for customer per specification sheets

• Checks banquet and prep sheet for future functions and functions for that night

• Make appropriate staff aware of any problems, during shift (e.g. "" items, personnel problems, production problems)

• Maintain kitchen in an acceptable sanitary condition and clean all line equipment per posted schedules

• Close kitchen and sign in keys at front desk

• Help out in any area where needed to ensure smooth operation of department

• Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.

• Keep floor dry and clean to avoid slip/fall accidents.

• Perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.

Specific Job Knowledge And Skills

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Good working knowledge of the fundamentals of cooking.

• Good working knowledge of accepted standards of sanitation.

• Knowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, fryers, steamers, kettles, etc.

• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

• Ability to read and write the English language in order to complete requisitions, read recipes and communicate with other employees.

• Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.

• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of lbs.

• Ability to stand and work continuously in confined spaces.

• Ability to perform duties within extreme temperature ranges.

Other Expectations

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.

• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays.

• All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

• Employee is always required to take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties.

• Complies with health and safety rules, regulations and procedures to maintain a safe environment.

Working Conditions

Physical Demands

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Environmental Conditions

Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75 percent or more of the time inside.

Date Revised: September 22, 2020

Qualifications

Education

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge of skills and abilities. Culinary or Apprenticeship program completion preferred.

Experience

Cooking experience required.

Licenses Or Certificates

Ability to obtain any government required licenses or certificates.

Grooming:

All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

Other:

Additional language ability preferred.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)