Line Cook

Job Overview

Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

Requirements

• High school diploma or equivalent vocational training certificate
• Culinary College Degree
• 0 to 2 years experience as a Line cook at a 4/5 star restaurant
• Food handling certificate
• Ability to communicate in English with guests, co-workers, and management to their understanding
• Ability to compute basic mathematical calculations
• Ability to provide legible communication
• Sanitation certificate (Preferred)
• Previous Supervisory experience is a plus

Qualifications

• Culinary College Degree
• 0 to 2 years experience as a Line cook at a 4/5 star restaurant
• Food handling certificate
• Ability to communicate in English with guests, co-workers, and management to their understanding
• Ability to compute basic mathematical calculations
• Ability to provide legible communication
• Sanitation certificate (Preferred)
• Previous Supervisory experience is a plus

Skills

• Ability to perform job functions with attention to detail, speed, and accuracy
• Ability to prioritize, organize, and follow through
• Ability to be a clear thinker, remain calm, and resolve problems using good judgment
• Ability to work well under pressure of meeting production schedules and timelines for guests' food orders
• Ability to maintain good coordination
• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line
• Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions
• Ability to work with all products and ingredients involved
• Ability to use all senses to ensure quality standards are met
• Ability to operate, clean, and maintain all equipment required in job functions
• Ability to comprehend and follow recipes
• Ability to expand and condense recipes
• Ability to perform job functions with minimal supervision
• Ability to work cohesively with co-workers as part of a team

Essential Job Function

Maintain and strictly abide by state sanitation/health regulations and restaurant requirements. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely. Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures. Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.

Secondary Functions

• Aid in inventories as scheduled
• Aid in plating up Banquet hot meals as assigned
• Follow maintenance program and cleaning schedule
• Perform duties in other areas of the kitchen as assigned
• Work at off-premise functions
• Research new menu items
• Attend designated meetings (Line-up, monthly meeting, general session, etc.)
• Provide Lateral Service if and when possible

Key Relationships

• Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff
• External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors