LINE COOK III - Banquets | TSR

About the role

The Line Cook - Banquets position is part of the Food and Beverage department within TSR. This is a Safety Sensitive Position subject to Drug & Alcohol Testing.

Responsibilities

• Follows safe food handling procedures at all times.
• Provides guests courteous, friendly and efficient service.
• Rotates foods for freshness and eye appeal.
• Retrieves food and or supplies from kitchen or storage when necessary.
• Prepares and cooks foods for respective kitchen outlets according to proper procedures and recipes.
• Prepares hot and cold food on all stations.
• Sets and re-stocks mis en place on the station.
• Cleans and prepares all fruits, vegetables, meats and fishes.
• Affords assistance in coordinating daily specials with the Chefs.
• Works at a safe and efficient rate of speed in a sometimes hectic environment.
• Stores, labels, dates and rotates all foods.
• Cleans and organizes workstation or stations and surrounding areas as necessary.
• Uses kitchen equipment as instructed to insure safety and proper care of equipment.
• Maintains cleanliness of designated areas as directed in accordance with established health and safety standards.

Qualifications

• High school diploma or GED not required but strongly preferred.
• Additional required experience for Line Cook I: Previous kitchen experience required; at least one year cooking experience in a medium to high volume restaurant preferred. Must possess basic knife skills and be able to operate basic kitchen equipment.
• Additional required experience for Line Cook II: Production cooking experience with two to three years cooking experience in a medium to high volume restaurant required. Must possess good knife skills and be proficient in the operation of basic kitchen equipment. Some knowledge of sautéing, broiling, frying and preparing cold foods required.
• Additional required experience for Line Cook III: Production cooking experience with more than three years cooking experience in a medium to high volume restaurant required. Must possess exceptional knife skills and be familiar and proficient in the operation of all kitchen equipment. Must be proficient at sautéing, broiling, frying and preparing cold foods.
• Additional required experience for Line Cook/Sushi: One to three years experience preparing sushi in a medium to high volume restaurant required. Must possess exceptional knife skills and be familiar and proficient in the operation of all kitchen equipment.
• Additional required experience for Fine Dining Grill/Line Cook III: Extensive grill experience (3–5+ years) in fine dining or steakhouse environments. Expert knowledge of beef cuts (ribeye, filet, strip, porterhouse, tomahawk, wild game, etc.) and their proper cooking techniques. Precision in cooking temperatures (rare to well-done) with consistency and accuracy under pressure. Ability to manage multiple steaks and proteins simultaneously during peak service. Experience with charcoal, wood-fired, or gas grills as well as broilers and finishing ovens.