Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable AM Line Cook for the Hilton Harrisburg in Harrisburg, PA.

POSITION SUMMARY: 
 

PREPARATION AND EXECUTION OF ALL ITEMS FOR THE STATION FOR ALL FOOD AND BEVERAGE OUTLETS.   INCLUDES THE STATIONS OF BROILER, FRY, ROAST, SAUTÉ AND PIZZA.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: 

THE POSITION REQUIRES PERFORMING THE FOLLOWING ESSENTIAL JOB FUNCTIONS, WITH OR WITHOUT REASONABLE ACCOMMODATION.
 

• PREPARE A VARIETY OF MEATS, SEAFOOD, POULTRY, VEGETABLES, AND OTHER FOOD ITEMS FOR COOKING IN BROILERS, OVENS, GRILLS, FRYERS, AND A VARIETY OF OTHER KITCHEN EQUIPMENT.
• COMPLY CONSISTENTLY WITH OUR STANDARD PORTION SIZES, COOKING METHODS, QUALITY STANDARDS AND KITCHEN RULES, POLICIES AND PROCEDURES.
• MAINTAIN SUFFICIENT LEVELS OF FOOD PRODUCTS AT LINE STATIONS TO ASSURE A SMOOTH SERVICE PERIOD.
• MAINTAIN A CLEAN AND SANITARY WORK STATION AREA, INCLUDING: TABLES, SHELVES, GRILLS, BROILERS, FRYERS, SAUTE’ BURNERS, CONVECTION OVEN, FLAT TOP, AND REFRIGERATION EQUIPMENT.
• FOLLOW PROPER PLATE PRESENTATION AND GARNISH SET UP FOR ALL DISHES.
• HANDLE, STORE, AND ROTATE ALL PRODUCTS PROPERLY.
• ASSIST IN FOOD PREP ASSIGNMENTS DURING OFF PEAK HOURS.
• CLOSE STATION PROPERLY AND FOLLOW THE CLOSING CHECKLIST. 
• DUE TO THE NATURE OF THE HOSPITALITY INDUSTRY, EMPLOYEES MAY BE REQUIRED TO WORK VARYING SCHEDULES TO REFLECT THE BUSINESS NEEDS OF THE HOTEL. 

OTHER DUTIES

• PERFORM GENERAL/ROUTINE CLEANING TASKS USING STANDARD HOTEL CLEANING PRODUCTS AS ASSIGNED BY YOUR SUPERVISOR TO ADHERE TO HEALTH STANDARDS.
• ASSIST IN OTHER STATIONS AS NEEDED.
• DEVELOPMENT OF SPECIALS AND NEW MENU IDEAS.
• EFFECTIVE COMMUNICATION OF ITEMS NEEDING TO BE ORDERED.
  • OTHER DUTIES AS DIRECTED

PLEASE NOTE THIS JOB DESCRIPTION IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS JOB. DUTIES, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE AT ANY TIME WITH OR WITHOUT NOTICE.

REQUIRED KNOWLEDGE / SKILLS / ABILITIES: 
 

• MUST HAVE BASIC KNOWLEDGE OF THE FUNDAMENTALS OF COOKING.
• MUST HAVE BASIC KNOWLEDGE OF ACCEPTED STANDARDS OF SANITATION.
• MUST HAVE KNOWLEDGE OF OPERATING ALL KITCHEN EQUIPMENT, I.E., STOVES, OVENS, BROILERS, SLICERS, STEAMERS, KETTLES, ETC.
• BASIC MATHEMATICAL SKILLS NECESSARY TO UNDERSTAND RECIPES, MEASUREMENTS, AND PORTION SIZES.
• ABILITY TO READ AND WRITE THE ENGLISH LANGUAGE IN ORDER TO READ RECIPES AND COMMUNICATE WITH OTHER EMPLOYEES.
• SUFFICIENT MANUAL DEXTERITY OF HAND IN ORDER TO USE ALL KITCHEN EQUIPMENT, I.E., KNIVES, SPOONS, SPATULAS, TONG, SLICERS, ETC.
• ABILITY TO GRASP, LIFT AND/OR CARRY, OR OTHERWISE, MOVE (ROTATE) GOODS WEIGHING A MAXIMUM OF 100 LBS. ON A CONTINUOUS SCHEDULE.
• ABILITY TO PERFORM DUTIES WITHIN EXTREME TEMPERATURE RANGES.

DESIRED SOFTWARE PROFICIENCIES: NONE

SUPERVISORY RESPONSIBILITIES:  NONE
 

EDUCATION / EXPERIENCE: 

• HIGH SCHOOL DIPLOMA OR EQUIVALENT PREFERRED.
• ASSOCIATES DEGREE FOCUSED IN CULINARY ARTS DESIRED.  
• A MINIMUM OF ONE YEAR CULINARY EXPERIENCE. EXPERIENCE IN HIGH END HOTEL/KITCHEN PREFERRED.

 PHYSICAL REQUIREMENTS 

THE INDIVIDUAL HOLDING THIS POSITION MUST BE ABLE TO EXPLAIN AND DEMONSTRATE THAT HE OR SHE CAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB, WITH OR WITHOUT REASONABLE ACCOMMODATION, USING SOME OTHER COMBINATION OF SKILLS AND ABILITIES:

FREQUENCY KEY: NEVER – 0 HOURS; RARE – UP TO 1 HOUR; OCCASIONAL – 1-3 HOURS; FREQUENT – 3-6 HOURS;
 CONSTANT – 6-8 HOURS

PHYSICAL ACTIVITY                                           FREQUENCY

SITTING                                                              RARE

WALKING