LINE COOK

Description

Job Summary

Ensure quality and consistency of all food menu items. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Job Activities

• •Maintain professional appearance standards as directed in the Company Employee Handbook.
• •Anticipate and accommodate the needs of the guests.
• •Handles all allergy and/or dietary restrictions and modifications.
• •Accurately follows all orders received from the POS system and/or direction from the expeditor.
• •Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue.
• •Follow supervisor’s instructions, communicate with and supports co-workers, while being a team player.
• •Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard.
• •Possesses general knowledge of the venue.
• •Complies with Department of Health and company sanitation standards.
• •Communicates product needs to the chefs and the support staff.
• •Required to check cover counts, BEOs and/or Fire Sheets.
• •Properly sets-up station and performs opening/closing procedures as directed by management, including:
• •Stocks station with prescribed supplies.
• •Sets “mise en place” following FIFO and company standards.
• •Wipes down and sanitizes station.
• •Performs opening side-work as prescribed.
• •Performs closing side-work as prescribed.
• •Reports all breakage, damage of equipment or furniture immediately to management.
• •Attends and participates in daily pre-service meetings (where applicable).
• •Attends and participates in any training sessions or departmental meetings.
• •Learn by listening, observing other team members and sharing knowledge while leading by example.
• •Portrays a positive and professional attitude.
• •Demonstrates knowledge of Company, its partners and supporting hotel environments.
• •Works as part of a team and provides help and support to all fellow team members.

Requirements

Education, Experience and Skill Requirements

• •Company in-venue Line Cook training and Food Handling Certificate.
• •Previous culinary experience preferred.
• •Experience as a line cook in a high-volume culinary operation preferred.
• •Must be able to stand, lift and bend for extended periods of time.
• •Must be able to bend and lift to 50 lbs.
• •Role may include job duties or tasks requiring repetitive motion.
• •Exposure to hot kitchen elements or cleaning materials.
• •Must be able to work and remain focused in a fast-paced and ever-changing environment.
• •Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.