Line Cook

Company Description:Remington Hotels is a growing organization of associates working across the United States in a variety of hotels. We value and respect our associates and treat them with the fairness, respect and goodwill that we extend to our guests. We understand the need for producing an environment conducive to high performance standards, productivity and guest satisfaction. We are proud of the company we create together and of the value we provide to our guests. Appreciating the value of our associates is a cornerstone of Remington philosophy.Job Description:The Fremont Marriott is HIRING! We currently have openings for full time AM and PM shift Line Cooks. Purpose of the Position: To prepare all of the hot food items for the lunch or dinner shift while ensuring quality, good tasting food and nice presentation from every item prepared. Essential Job Functions: 1.Check in and communicate with the Executive Chef or Sous Chef for any verbal or written special instructions, forecast, reservations, and specials of the day. 2.Complete all prep work related to lunch or dinner. Ex. preparing vegetables, meats, specials, etc. Set up line with the necessary plates, utensils and food items. 3.Prepare all lunch or dinner entrees exactly as they are ordered. Make sure each plate looks appetizing and has “flair”. 4.Read and follow recipe cards and specs at all times to ensure product quality and consistency. 5.Work all stations on the line, window, broiler, ovens, sauté and pantry, as needed. 6.Label, date and wrap everything. 7.Adhere to specifications for portion control, food cost control, waste control, spoilage, rotation, and food requisition. 8.Complete daily cleaning schedule. Observe all sanitary working conditions at all times. 9.Make sure station is clean when leaving shift (i.e. the grill, broiler, french fryer, stainless steel counters, etc. 10.Clean out coolers by rotating, marrying and discarding food where needed to ensure high quality food production. Marginal Functions: 1.Assist in other areas of kitchen as requested by the Executive Chef or Sous Chef. Job Knowledge, Skills and other Requirements: 1.Able to communicate accurately and effectively in verbal and written form with guests and associates so as to respond accurately and completely to people to give directions, instructions, information, answer questions and provide service as required. 2.Memorize food recipes and food preparation instructions. 3.Twist, stretch, bend and lift to operate all kitchen equipment. 4.Reach, lift and bend to easily and quickly expedite food orders. 5.Lift and carry heavy objects weighting approximately thirty (30) to forty (40) pounds. 6.Stand or walk for varying lengths of time, sometimes for long periods. 7.Reach for pots and pans located above the line. 8.Work in temperatures of 90°F - 100° frequently. 9.Understand MICROS system (or registers) and be able to read food orders. 10.Work in heated or cold environment. All positions require flexible schedules and availability on weekends, weekdays and holiday. EOE M/F/V/D. We are a drug free workplace.