Line Cook (Fine Dining)

Responsibilities

• Check with Chef/Sous Chef for all menu of the day specials.
• Preparation of lunch/dinner menu items, amount of prep, quality of product and cleanliness of area.
• Stock food products and equipment needed for the station.
• Clean, set and prepare service area prior to service to ensure that the station is equipped for service.
• Follow sanitation and safety procedures.
• Absolute responsibility for the quality of product served as per spec sheets.
• Maintains good cleaning habits throughout the area of assignment, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Rotate all perishable products properly.
• Follow all opening and closing checklist.
• Maintain a high level of professionalism.
• Passes all Unit and departmental tests with 90% grade or greater.
• Always maintain a clean and professional appearance.
• Work with “Teamwork” always in mind.
• Perform other related duties as assigned by the Leadership Team.

Qualifications

• Minimum of five (5) years’ previous culinary experience.
• Experience in preparing culinary products and cooking in high-volume environments.
• Ability to follow all recipes and systems.
• Proven track record of professionalism, accountability, and team commitment.