Welcome page Returning Candidate? Log back in! Line Cook - Woodie Fisher Kitchen & Bar ID 2024-25742 Position Type Regular Full-Time Property HGI Denver Union Station Outlet Woodie Fisher Category Culinary Min USD $22.00/Hr. Max USD $23.00/Hr. Tipped Position No Address 1999 Chestnut Pl City Denver State Colorado Why us?

This position is open until 01/31/2025 or until filled.

Pay: $22-23/hr

 

Why Us?

The Hilton Garden Inn Denver Union Station is a 233-room hotel on the edge of the Union Station Neighborhood. Denver is on our doorstep – Union Station, Coors Field, and the Museum of Contemporary Art are all within a half-mile. We’re a Mile from Ball Arena events, with city dining all around, including our own Woodie Fisher Kitchen and Bar: the oldest remaining structure in Denver’s iconic Union Station neighborhood.

 

We offer (for Full-time team members):

Medical, dental, & vision insuranceHealth savings and flexible spending accountsBasic Life and AD&D insurancePaid time off for vacation, sick time, and holidaysEligible to participate in the Company’s 401(k) program with employer matchingEmployee Assistance ProgramTuition ReimbursementFree On-Site Parking or Complimentary RTD MyRide passGreat discounts on Hotels, Restaurants, and much more.Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral

 

 

Job Overview

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Responsibilities Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.Check pars for shift use, determine necessary preparation, freezer pull and line set up.Note any out-of-stock items or possible shortages.Assist in keeping buffet stocked.Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. Qualifications

Education/Formal Training

High school education or equivalent.

 

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

 

Knowledge/Skills

Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work. 

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.Periodic climbing required.Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.Continuous standing -during preparation, during service hours or during expediting, usually all day.Must be able to hear equipment timers and communicate with other staff.Must be able to see that product is prepared appropriately. Lifting, pushing, pulling and carrying. Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

Environment

Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

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