Breakfast Line Cook

Responsibilities

• Prepare breakfast line and prep for lunch service and banquets.
• Perform basic food preparation while learning proper use of kitchen equipment.
• Assist in maintaining cleanliness, sanitation, and safety standards in the kitchen.
• Inspect and clean food preparation areas, equipment, work surfaces, and serving areas to ensure safe and sanitary food-handling practices.
• Ensure freshness of food and ingredients by checking quality, rotating stock, and tracking old and new items.
• Season and cook food according to recipes or personal judgment and experience.
• Regulate temperature of ovens, broilers, grills, and roasters to ensure food is stored and cooked at correct temperatures.
• Observe and test foods to determine if they have been cooked sufficiently.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Weigh, measure, and mix ingredients according to recipes or personal judgment using kitchen utensils and equipment.
• Wash, chop, and slice vegetables, meats, and other food items.
• Set up workstations, maintain kitchen equipment, and ensure food safety and sanitation guidelines.
• Maintain a clean, organized, and well-stocked work area to ensure the highest guest satisfaction.
• Comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Determine, communicate, and monitor personal and department achievements and performance standards daily.
• Perform other culinary duties as assigned.

Requirements

• 1 year of experience working as a prep cook (required).
• 2 years of experience with 1 year as a buffet cook (preferred).
• Ability to work effectively with other staff and positions.
• Trainable and able to take instruction to learn the position.

Qualifications

Physical Requirements

• Body Positions: Sitting, standing for extended periods.
• Body Sense: Full use of eyes and ears, full power of speech.
• Body Movements: Walking, turning head and torso, bending arms, wrists, and fingers.

Mental Requirements

• Mathematics: Ability to perform routine math calculations.
• Language: Ability to communicate in English, both verbally and in writing, to give instructions, relay information, and interact with customers, vendors, and staff.