Line Cook

Key Responsibilities

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• P Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and reports any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receives supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Minimum Qualifications

• Average Culinary Degree and 2 years of Culinary Experience and/or training.
• Or equivalent combination of education and experience.

Other Qualifications

• ServSafe Certified preferred.

Benefits for Qualified Associates

• Medical
• Dental
• Vision
• Paid Time Off (PTO)
• 401(k)
• Employee Assistance Program (EAP)