Line Cook (F&B)

SUMMARY: 

Line Cook is responsible for the daily preparation of food items in co-ordinance of existing recipes, policies, training, and departmental standards. Line Cook is expected to know, understand, and abide by established Company Policy, Departmental Procedures, and general knowledge of the Federal Health Code.  

ESSENTIAL DUTIES AND RESPONSIBILITIES includes but is not limited to the following:

• Set up station according to restaurant guidelines.

• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the Executive Chef. 
• Alerts a member of the Kitchen Management Team in the event of product shortage or quality issues.
• Cleans and maintains stations in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities or related duties as required by the Senior Kitchen Manger, Kitchen Manager or Kitchen Supervisor at any time. 
• Keep all areas clean & sanitized as directed.
• Maintain a regular and consistent attendance record.

QUALIFICATIONS:

• Minimum of 1-year full-service Line Cook experience. 
• Food Handling Certificate required.

PHYSICAL DEMANDS / WORK ENVIRONMENT:

The physical demands described here are representative of those that must be met by an Employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Able to bend at the waist and lift or move items up to 50 lbs. to waist level.

The Employee will have exposure to extreme temperatures (below 0° F above 140° F) throughout the shift.

The Employee must be able to hear, understand, and respond to questions and requests in a loud environment.