Line Cook – Hotel Forty Five

Department: Culinary

Reports to: Executive Chef

Status: Non-Exempt

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Job Summary:

Your next great role is awaiting. Hotel Forty Five is seeking Cook professionals who share a passion for food and cooking and injects enthusiasm into everything they do in our culinary department. Our cooks will be responsible for executing breakfast, lunch, and dinner food items for our different Food & Beverage outlets such as our Chef Driven restaurant – Loom, roof top bar – Hightales, and Coffee Bar – Reckon.

Hotel Forty Five, owned by IDP Properties and Mainsail Lodging & Development, is a 94-room boutique hotel in Macon, Georgia. Joining Marriott’s Tribute Portfolio, an exceptional collection of independent hotels and resorts with unique personalities and spirit, Hotel Forty Five celebrates the building’s original character and historic significance. Each of Hotel Forty Five’s rooms and suites immerse guests in a timeless experience, providing the ideal space to rest and recharge. Vintage design elements with rich contrasting colors and copper metal accents are featured throughout creating a redefined yet classic finish. Hotel Forty Five boasts three different dining concepts, Loom, Hightales Rooftop Bar and Reckon Coffee Shop. Occupying one of downtown Macon’s few remaining historic high-rises, the boutique hotel is aptly named after its location on an iconic 45-degree angle, formed by Cherry and First Streets with Cotton Avenue. For more information visit hotelfortyfive.com, or follow along on Instagram, Twitter and Facebook.

The Line Cook 1 will be responsible for multitude kitchen tasks to include in the day to day preparation of the meals and to continually uphold the standards in accordance to the Macon Hotel Forty Five service standards and Mainsail Lodging & Development standards.

Essential Functions

Assist the Executive Chef/Sous Chefs/Supervisors with any recipes for each day
Understand the recipes for the restaurant and able to prepare dishes to standard on a consistent basis
Maintain a clean environment – general cleaning to include equipment, floors, walls, coolers, and freezers
Dishwashing
Return pots and pans to the dish area for cleaning
Maintain a professional, presentable uniform and personal grooming
Able to effectively communicate with the team on a daily basis
Follow Safe-Staff sanitary compliance throughout every area working in the kitchen
Basic vegetable prep to include peeling, slicing, dicing, and portioning
Basic sauce prep to include stocks, salad dressings, and vinaigrettes
Plating dishes – presenting food for guest to the chef’s specifications
Ability to understand kitchen orders
Ability to work efficiently
Ability to perform all functions in the kitchen
Ability to work under pressure
Ability to work long hours standing over hot flat tops, stoves and fryers
Ability to work as a team in a stressful, fast-paced environment
Knowledge of different cooking recipes and all kitchen equipment
Follow all safety procedures to include knife safety
Restock clean dishes, flatware and all cooking equipment to the appropriate storage areas
Maintain the kitchen work area in an orderly and clean condition
Follow proper hand washing procedures
Stock supplies for the kitchen in specified locations
Sort and remove trash and clean the garbage cans / whales daily
Maintain trash area and place in proper area for pickup
Assist with loading and unloading of food deliveries and supplies
Perform other duties as management requests to service our guests
Qualification Standards

Education & Experience

High School diploma or equivalent or higher
Minimum of 2 years’ experience in a restaurant
Excellent customer service skills
Excellent communication skills, both verbal and written

Physical Demands

Ability to sit or stand for extended periods of time
Ability to communicate clearly
Corrected vision to normal range
Ability to use knives and kitchen machinery safely and effectively
Ability to lift 20 lbs. or more
Ability to work long hours as needed

Mental Demands

Make sound judgments quickly
Ability to work with others in a high demand kitchen
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction and provide direction to others
Manage differing personalities within the kitchen, the hotel and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

NOTICE:  The hotel business functions seven days a week, 24 hours a day.  All employees must realize this fact and be aware that at all times it may be necessary to move associates from their accustomed shift as business demands.  In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.