Line Cook - Springs Orleans

Mining Exchange Hotel & Spa

Line Cook

About The Opportunity

Practice Hospitality is seeking an experienced and hands-on Line Cook to join the team at the Mining Exchange Hotel & Spa in Springs Orleans.

About The Company

Practice Hospitality manages hotels differently. A growing company with opportunities for advancement, we infuse hotels with style, spirit, and soul. We inspire, innovate, and advocate. We deliver results and do well by our owners because we respect the individuality that we all bring to the table, the connectedness of our world, and the impact we have on our community.

We are looking for someone who thinks big because, at Practice Hospitality, we value creativity, emotional intelligence, problem-solving, and innovation. This is an opportunity to be an integral part of a team that supports one another, is empowered, and holds themselves accountable. If you bring your A-game every day and pursue excellence with tenacity, we want to invest in your professional and personal growth. But, more than anything, we are looking for good humans who care; about our guests, and each other and make every moment together enriching, fulfilling, and fun.

About The Hotel

Mining Exchange Hotel & Spa was built in 1902 as a stock exchange for local mining companies, The Mining Exchange Hotel & Spa offers a one-of-a-kind experience in the heart of downtown Colorado Springs. Our elegant, yet casual public spaces and guestrooms are all newly renovated.

Job Role

Prepare culinary delights for our guests and hotel clientele. Guest satisfaction revolves around the food appearance, high quality of the food, and the overall dining experience. Be responsible for the daily preparation of food items in the pantry, fry stations, or other areas of the kitchen. Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

Responsibilities:

• Prepare food of consistent quality following recipe cards, use records, production, and portion standards, per order specks.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Remembering all the multiple orders and easily assembling them to the order.
• Work all stations on the kitchen line to include broiler, sauté, fry, pantry, and expediter stations.
• 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 the 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, and control food waste, loss, and usage.
• Perform other duties as assigned, requested, or deemed necessary by management.

Compensation: $19.00 per hour

Requirements

Education: High school education or equivalent experience. A culinary certificate or degree is preferred.

Experience:  Six months – 1 year in a food/beverage services environment or establishment.

Skills and Abilities: Strong knowledge of operating industrial-sized ovens and cooking ranges. Possess knowledge of preparing different types of cuisines, relishes, soups, and salads. Have a basic understanding of professional cooking and knife-handling skills. Understand and knowledge of safety, sanitation, and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids. Able to read, speak, and understand English. Able to lift, push, carry 20 - 40 lbs. Stand continuously for long periods. Communicate information and hotel services to management, staff, and guests.