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LINE COOK- Crooked Pint Print
Employer: Holiday Inn- Airport
Location: Sioux Falls, SD 57104
Employment Type: Full Time
DESCRIPTION

Crooked Pint Ale House is OPEN in SIOUX FALLS! 

You may call it "The Pint". You might even call it "CP". But what ever you call it, Crooked Pint Ale House will soon be your favorite place to get together over a cold beer and a hot meal. Crooked Pint is a nouveau urban pub with the feel of a local neighborhood restaurant. We are known for our award-winning Lucy's and our beer program, and strive to offer guests an authentic neighborhood pub gathering place. Be part of something new and exciting and join our NEW STORE OPENING TEAM!


Be sure to read this job description carefully and become familiar with the personal qualifications and essential functions of the job. For each personal qualification, determine whether you can fulfill the qualification.  For each essential function, determine whether you can properly and safely perform the function.  If you have questions about the job, the general manager is available to answer your questions.
 
You must perform all line cook duties in accordance with the Company policies and procedures.  You may be asked to perform other duties, from time to time, which are not stated in this job description.
 
Immediate Supervisor: The executive chef is your immediate supervisor.  In the absence of the executive chef, the general manager is your immediate supervisor. In the absence of your immediate supervisors, the Director of Operations assigned to the hotel is available to answer questions.
 
Dress Code: You must wear a uniform with a name tag (provided by the Company) which only uses your first name, and closedtoe shoes of appropriate nature (athletic shoes are not acceptable).  All employees must wear the same color combinations.  You will be furnished with two uniforms (if you would like more than two uniforms, you must pay for additional ones).  You are responsible for maintaining the condition and cleanliness of your uniforms.  Follow the washing instructions tag attached to each uniform.  If your uniform is torn or damaged due to normal use, your uniform will be replaced or repaired as needed. When you receive your uniforms, you must sign an authorization form.  By signing this form, you are acknowledging that you have received the uniforms for use while employed at the hotel and have authorized the hotel to deduct $15.00 from your final pay for each uniform damaged due to your intentional acts or not returned to the hotel when employment ends.  
 
Personal Qualifications:
 
1. Is committed to the right of employees to work in an environment free of discrimination and harassment, including sexual discrimination and sexual harassment. 
2. Treats all guests equally and provides guests with accommodations and services without regard to age, race, color, national origin, ancestry, religion, creed, sex (gender), sexual orientation, gender identity, marital status, current or past military service, disability, genetic information, or political affiliation. 
3. Is ready to begin work at scheduled time.  Consistent on-time attendance is essential.
4. Offers courteous and sincere hospitality at all times.  Understands what is meant by “good guest service”.  (Provides the public with uniform, consistent, efficient, courteous, high-quality service in addition to a clean restaurant and grounds.)
5. Keeps appropriate business information confidential both on and off duty.
6. Is well groomed and maintains personal hygiene appropriate for a business setting; adheres to dress code policy.
7. Maintains clean and orderly work area and equipment.
8. Communicates well with supervisors; communicates well orally, and in writing; writes legibly.
9. Handles guest complaints effectively.  Understands and reacts effectively to the needs and interests of the restaurant guests.
10. Is honest and reliable; can be trusted.
11. Cooperates with co-workers and creates a team environment.
12. Is able to operate a 10 key adding machine.
13. Is able to operate restaurant computer.
14. Displays good judgment and common sense.
15. Strives to maintain a safe and secure environment for guests and staff.
16. Is able to speak and read effectively in the English language.
17. Complies with BBP, OSHA, and Hazcomm 2012 standards.  Knows the potential hazards of any chemicals used and the proper personal protective equipment required. Uses personal protective equipment as directed by Safety Data Sheets.
 
Essential Job Duties and Responsibilities:
 
1. Has the ability to report to work on time.
2. Has the ability to follow instructions from supervisors.
3. Has the ability to interact with co-workers in a civil and businesslike manner.
4. Has the ability to understand and follow work guidelines and procedures.
5. Has the ability to accept constructive criticism without becoming defensive.
6. Has the ability to walk, stand, remain stationary for long periods of time; ability to walk up and down stairs, reach to heights of up to 72 inches, bend to the floor, lift, push, pull when specific job duties require.
7. Answers any questions about the restaurant, hotel, and community, is knowledgeable about the location of attractions, restaurants, shopping, churches, and answers complaints or concerns by the guests. 
8. Is part of the hotel’s/restaurant’s security team and is responsible for immediately reporting, orally or in writing, any potential safety or security hazards to immediate supervisor.
9. Prepares a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers, and a variety of other kitchen equipment according to standardized recipes.
10. Prepares food items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
11. Follows proper plate presentation and garnish set up for all dishes.
12. Assumes 100% responsibility for the quality of products served.
13. Understands and adheres to Company policies and procedures, cooking methods, standard portion sizes, and kitchen rules and quality standards.
14. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
15. Does not touch clean dishes before washing hands after touching dirty dishes.
16. Maintains the cleanliness of the grills, broilers, fryers, floors, furniture, counters, freezers, refrigerators, and work areas in the kitchen. 
17. Must pass any certification test required by the state/city health department.
18. Reports any problems, orally or in writing, concerning guest relations, maintenance, and food product quality and freshness to immediate supervisor on a daily basis.
19. Properly stores, rotates, and manages all food products following local, state, and federal law and Company guidelines and procedures.
20. Uses first in – first out inventory method to prevent spoilage of food products.  Removes food products that are not fresh from inventory and places those food products in the waste receptacle (dumpster).  
21. Monitors and adjusts the temperature of the refrigeration equipment to maintain the freshness of the food products.  (No personal, staff or guest items, foods or beverages may be stored in the refrigeration equipment.)  Refrigerator should be 36-38°F (2-3°C) and freezer should be 0° F (-18°C).  
22. Complies with BBP, OSHA, and Hazcomm 2012 standards.  Knows the potential hazards of any chemicals used and the proper personal protective equipment required. Us

REQUIREMENTS

Contact Information

Holiday Inn- Airport
2040 West Russell
Sioux Falls, SD 57104

Other Information

Category(s): Hospitality, Cook, Restaurant-Food
Industry: Hotel / Resort
Experience Req.: No
Degree Req.: No
Closing Date: 2/20/2018
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