Pastry Line Cook

Responsibilities

• Open each morning preparing and organizing the station and cooking all food necessary to start serving.
• Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.
• Rearrange the line and steam table to facilitate luncheon cooking and service.
• Prepare all orders as turned in by waiting staff and ensure all orders are cooked quickly and according to order; also ensure that food leaves the kitchen in peak condition.
• Learn menus, recipes, preparation, and presentation.
• Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
• Cook only sufficient food in advance to cover expected business volume and to maintain quality.
• Prepare all food needed by other kitchen departments which is best prepared by this department.
• Prepare all food for the next shift and for the following day as required and directed by the Supervisor.
• Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations.

Requirements

• Successful completion of a background check is required prior to employment.