Food and Beverage Line Cook

Location Fayetteville, AR
Property Inn at Carnall Hall
Date Posted July 10, 2017
Job Type Food & Beverage


Fayetteville, AR – The Line Cook reports to the Executive Chef or the Sous Chef in his absence. The purpose of this position is to produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. This position also preps food for daily menu items, buffets, and banquets.

Duties and Responsibilities:

  • Open up each morning and organizing the station and cooking all food necessary to start serving
  • Prepare all items for lunch; sauces, soups, entrees, and switch over from breakfast to lunch at the assigned time
  • Wash, peel, cut, and seed vegetables and fruits; clean, cut, and grind meats, poultry, and seafood; Dip foods in crumbs, flour, and batter to bread them; stir and strain soups, sauces, etc.
  • Weigh and measure designated ingredients
  • Carry pans, kettles, and trays of food to and from work stations, stove, and refrigerator
  • Rearrange the line to facilitate appropriate service (Breakfast, Lunch, Dinner)
  • Prepare all orders as turned in by wait staff and ensure that all orders are cooked quickly and accurate with the order; also ensure that food leaves the kitchen in peak condition
  • Learn menus, recipes, preparation, and presentation
  • Must be able to visibly recognize “Condition” of food, and cooking temperatures
  • Ensure that all food is stored in proper containers and at proper storage and holding temperatures
  • Cook only sufficient food in advance to cover expected business volume and to maintain quality
  • Prepare all food needed for next shift the following day as required and directed by supervisor
  • Maintain the work area, including all countertops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations
  • Washes worktables, walls, refrigerators, and equipment
  • Sweeps and mops floor once per shift
  • Maintain high standard of personal hygiene in compliance with state, county, and company policy
  • Other Duties as assigned

Job Skills:

  • Must be able to “prep” food products, using standard food preparation techniques
  • Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision
  • Understands regulations of state, county and company policies
  • Use Mathematics to figure amounts of material needed, dimensions to be followed and cost of materials
  • Read recipes of items to be prepared
  • Accept responsibility for the accuracy of the work as it is turned out

Job Qualifications:

  • High school diploma or equivalent
  • Minimum 3 months cooking experience at a full service hotel or restaurant

Physical Requirements:

  • Ability to speak and hear
  • Close and distant vision
  • Frequently lifts/carries up to 20 lbs.
  • Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
  • Stand for long periods of time
  • Climb stairs up to 50 times per day of bi-level kitchen
  • Lift or carry over 50 lbs.
  • Able to work overtime and/or irregular hours
  • Work in extreme cold (non-weather)
  • Work in extreme heat (non-weather)
  • Work near moving or mechanical parts
  • Work near toxic or caustic materials
  • Work near risk of electrical shock
  • Work near loud noises

Apply for this position

Full Name (required)

Email Address (required)

Phone Number

Are you currently employed?
 Yes No

In what city do you reside?

Would you consider relocating?
 Yes No

How did you hear about us?

Submit cover letter and/or resume

Additional Comments

Recent Blog Highlights


Spectator Named Travel + Leisure’s #1 Hotel


A Soft Brand, New Management, or Both?