Line Cook

Responsibilities

• Prepare, season, and cook a variety of food items according to recipes and direction of culinary supervisors and chefs.
• Clean and maintain kitchen equipment.
• Maintain cleanliness in the service line, following production lists, keeping records of production usage and leftovers, and upholding quality and consistency standards.
• Conduct sensory evaluations of all products before service to ensure only high-quality ingredients and correct recipes are utilized.
• Promptly report any substandard or low-quality products to the Supervisor or Chef to address and rectify issues.
• Handle and store all equipment properly.
• Keep the service line and related areas clean at all times by following the "clean as you go" policy and using sanitizers to disinfect food contact surfaces.
• Ensure the workstation is efficiently set up before all meal functions to maximize productivity during food service.
• Store and handle food items properly to minimize waste and misuse, being mindful of food costs.
• Utilize recipes and use records to maintain consistent quality.
• Conduct daily taste panels to ensure that all dishes are perfectly seasoned and appropriate to serve.
• Uphold strict standards of food sanitation and quality, including regular cleaning of equipment, mopping floors, and emptying trash.
• Monitor and maintain safe temperatures for hot holding and cold holding of food items, by state laws and food safety regulations.
• Ensure proper sanitation practices during meal periods, including promptly removing trash, dirty dishes, and equipment, and cleaning up spills.
• Be willing to perform any reasonable task assigned by Lead Cooks, culinary supervisors, or hotel managers to support kitchen operations effectively.
• Foster positive working relationships with all team members in the department and throughout the hotel, promoting teamwork and cooperation.