Line Cook

Responsibilities

• Maintain cleanliness, sanitation, and organization of assigned work areas in compliance with health and safety standards.
• Prepare all menu items according to established recipes and yield guides, ensuring consistency and quality.
• Communicate with the Head Cook or Sous Chef to review daily assignments, anticipated business levels, menu changes, and other relevant details affecting job performance.
• Assist in managing kitchen operations during peak periods, ensuring the timely preparation of food and efficient service.
• Proactively communicate any assistance needed to the Sous Chef to ensure optimal guest service.
• Inform the Head Cook of any surplus items that could be used in daily specials or for other menu preparations.
• Follow proper storage procedures for ingredients and prepared foods, adhering to Health Department and hotel regulations.
• Minimize waste and help maintain controls to achieve forecasted food costs.
• Review work status with the Head Cook or Sous Chef at the end of each shift and ensure any necessary follow-up actions are taken before leaving.
• Ensure that all food items meet the company’s plating guide specifications and are presented with attention to detail.
• Auxiliary in maintaining an organized and clean kitchen environment, including all cooking tools and utensils.
• Perform other duties as assigned by the Head Cook or Sous Chef.

Qualifications

• Previous experience as a Line Cook or in a similar kitchen role is required.
• A high school diploma or equivalent is required.
• Any required certifications to handle food (e.g., food safety handling certification) are essential.
• Strong communication skills and the ability to work effectively in a team environment.
• A customer service-focused attitude with a commitment to delivering high-quality food.
• Ability to handle the physical demands of the position, including standing for extended periods and lifting heavy items (up to 50 pounds).
• Flexibility to work evenings, weekends, and holidays as needed.
• Available to work: 6:00am-2:30pm (4-5 days per week).

Physical Requirements

• Ability to stand for long periods.
• Ability to lift up to 50 pounds.
• Ability to work in a fast-paced, noisy kitchen environment.