Line Cook

Description

Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations.

ESSENTIAL FUNCTIONS

• Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.
• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with health department regulations.
• Prepares daily requisitions for supplies and food items for production.
• Reads and employs math skills to follow recipes.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. 
• Maintain company provided equipment.
• Practice First-in, First Out (FIFO) to help control inventory and cost of food controls.
• Maintain sanitation and safety standards with anyone entering the kitchen area.

Full job description available upon request.

Requirements

EDUCATION

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or Apprenticeship program preferred.

EXPERIENCE

Three or more years cooking experience required. Prior hotel and restaurant cooking experience preferred.

LICENSES OR CERTIFICATES

• Food Service Sanitation Certification or equivalent.