Hotel Saint Louis - Line Cook

　　Job Details

　　Level

　　Experienced

　　Job Location

　　Hotel St. Louis - St.Louis, MO

　　Position Type

　　Full-Time/Part-Time

　　Education Level

　　High School

　　Salary Range

　　$18.00 - $21.00

　　Job Shift

　　Any

　　ESSENTIAL DUTIES AND RESPONSIBILITIES

　　Cook

　　Description

　　Hotel Saint Louis is looking for a dynamic Cook with experience cooking in a Fine Dining Restaurant. Experience on the grill, sauté and salad stations. This is a Part Time position that requires availability 2nd shift hours.

　　Requirements

　　•Experience with commercial cooking or cooking for a fine dining restaurant

　　•Demonstrated experience planning, working and preparing food daily, from the weekly menu plan

　　•Demonstrated talent for interacting with a wide variety of people

　　•Ability to maintain a customer focus treating all customers with respect and integrity

　　•Strong organizational skills are required

　　•Ability to read, speak, and understand the English language

　　•Effective verbal and written communication skills required

　　•Must be able to lift a minimum of 50 pounds unassisted

　　Experience:

　　•Cooking: 1 year minimum / 1+ in a fine dining restaurant

　　License:

　　•Food Handler (Preferred)

　　Qualifications

　　QUALIFICATIONS/SKILLS: each essential duty satisfactorily. skill, and/or ability required.

　　To perform this job successfully, an individual must be able to perform The requirements listed below are representative of the knowledge,

　　Ability to read and write in English

　　Ability to read and comprehend instructions, short correspondence, and memos

　　Ability to write correspondence

　　Availability on weekends and holidays

　　Must be able to pass a background check

　　DESIRED QUALIFICATIONS: High school diploma or equivalent with two years of experiencecooking for a dining facility. Certification of Culinary training or apprenticeship a plus.

　　PHYSICAL DEMANDS: While performing the duties of this job, the person must be able tooccasionally move about inside the kitchen to access different cooking utensils and ingredients.

　　WORK SCHEDULE: Work a part or full time varied schedule including nights andweekends as assigned by Executive Chef.

　　I have read, understand, and am able to complete the job duties in the work environment described with or without reasonable accommodations.