Line Cook III

Principle Duties

• Responsible for preparing and serving all food items per standardized recipes to include, but not limited to: soups, stock, sauces, sautés, boils, braises and roasts items as well as fries, steams, grills, bakes, and short order cook.
• Assists in restocking, rotation of supplies, and food safety.
• Prepares a variety of meats, seafood, poultry, fish, vegetables and other food items for cooking, assuming 100% responsibility for quality of products served.
• Assist in food prep assignments to include daily prep, special functions, banquets, catering, holiday and special events.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Plans food production to coordinate with meal serving hours and determines amount and type of food and supplies required for daily menus. Ensures that excellence, quality, temperature and appearance of food are preserved.
• Follows all safety procedures when handling kitchen equipment and complies with department sanitation standards and personal hygiene/uniform standards.
• Performs other duties as required and assigned by Chefs and/or supervisor.

Qualifications

• Minimum of four years experience as a cook in a hotel, restaurant, retirement community or similar institution
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards
• Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet
• Culinary education preferred