PM Line Cook

About the role

Under the direction of the chef, the line cook is responsible for food preparation and ensuring superior quality and consistency and presentation.

Responsibilities

• Prepare all menu items according to standard.
• Perform a variety of cooking techniques.
• Portion food appropriately.
• Perform knife skills including, but not limited to, julienne, medium dice, rough chop, chop herbs, chiffonade, etc.
• Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations.
• Maintain a commitment to customer service and guest satisfaction.
• Complete necessary paperwork in a timely manner.
• Build positive relations with team members and supervisors.
• Exhibit ability to prioritize work and ensure immediate needs are met.
• Understand and show commitment to teamwork, knowing when to ask or offer help to or from colleagues.
• Assist the Executive Chef and Sous Chef with any task requested.
• Understand and follow sanitation practices.
• Properly cool and store all foods.
• Keep station and coolers clean and neat during shift and ensure sanitation is clean and neat for on‑coming shifts.
• Carefully follow standard recipes when pre‑preparing and preparing all items.
• Assist with preparation of other food products on serving line as needed.
• Have complete knowledge of all items on menu and daily specials, how to cook, plate presentations and portion size.
• Perform all other tasks and duties as assigned.

Qualifications

• 3 years of experience.
• Cooking experience at a full‑service restaurant or hotel.