The Peabody Memphis
Chez Line Cook
- Compensation
- Not disclosed
- Location
- Memphis, TN, USA
- Work setup
- Not specified
- Seniority
- Not specified
- Employment
- Not specified
- Experience
- Not specified
- Category
- Hospitality
- Posted
Full description
- Maintain and strictly abide by state sanitation/health regulations and TPO requirements.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
- Maintain complete knowledge of and comply with all departmental policies and procedures.
- Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate tasks to correct these situations.
- Complete opening duties:
- Set up workstation with required mis en place, tools, equipment and supplies according to standards.
- Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
- Check production schedule and pars.
- Establish priority items for the day.
- Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
- Transport supplies from the storeroom and stock in designated areas.
- Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
- Start prep work and production of items needed for the day.
- Select, clean and prepare fruits and vegetables.
- Produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
- Prepare amenity orders for Room Service in accordance with specified requirements and club standards.
- Check HSI printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
- Prepare and produce menu items in designated F&B outlets.
- Prepare all dishes following recipes and yield guides, according to department standards.
- Inform the Sous Chef of any shortages before the item runs out.
- Assist wherever required to ensure optimum service to guests.
- Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
- Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
- Maintain production charts according to departmental standards.
- Maintain proper storage procedures as specified by Health Department and TPO requirements.
- Minimize waste and maintain controls to attain forecasted food cost.
- Disinfect and sanitize cutting boards and worktables.
- Transport empty, dirty pots and pans to the pot wash station.
- Direct and assist Stewards in order to make clean up a more efficient process.
- Breakdown work station and complete closing duties according to department standards:
- Return all food items to the proper storage areas.
- Rotate all returned products.
- Wrap, cover, label and date all items being put away.
- Straighten up and organize all storage areas.
- Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
- Return all unused and clean utensils/equipment to the specified locations.
- Ice down hot items from the steam table to HACCP specification.
- Turn off all equipment not needed for the next shift.
- Restock items that were depleted during the shift.
- Ensure all assignments are completed before staff members sign out.
- Review status of work and follow-up actions required with the Sous Chef before leaving.
- Document pertinent information in logbook.
- Successfully complete the training/certification process.