Line Cook Fine Dining

The
Line Cook is responsible for preparing excellent food for our residents, guests and customers. The Line Cook prepares appetizers, entrees and desserts; ensures ingredients are fresh; and ensures that the work area is clean, and that necessary equipment is readily available.

• Set up station according to community guidelines (sauté, grill, broil, fry, pantry).
• Follow recipes, portion controls, and presentation specifications.
• Prepare all food items as directed in a sanitary and timely manner; ensure proper seasoning of food.
• Ensure meals are prepared and served according to the menu and diet preferences.
• Clean and maintain station in a safe, sanitary, and organized manner.
• Restock all items as needed throughout the shift.
• Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and storage areas.

• Have a high school diploma; culinary degree preferred.
• Be 18 years or older.
• Have good communication skills.
• Have a good work ethic and be punctual.
• Have some knowledge of food preparation and health and safety standards.
• Have an understanding of cooking methods and ingredients.
• Know how to properly use and maintain station equipment.
• Be able to follow directions.
• Be customer-oriented; have a “guest-first” mentality.
• Be able to work successfully in a team environment.
• Be able to work calmly and effectively under pressure.
• Have good problem-solving and organizational skills.
• Be self-motivated and have initiative.
• Be able to work nights, weekends and some holidays.
• Have the ability to reach, bend and stoop and frequently lift up to 50 lbs.
• Have good manual dexterity and gross motor skills.
• Be willing to take, and able to pass, a drug screen.
• Be willing to submit to, and able to pass, a criminal background check

• Culinary certificate or AOS degree.
• Recent Restaurant Experience nothing older than 6 months.
• Open availability.
• Fine dining experience preferred.

• Experience:
  
  1–3 years in a high-volume scratch kitchen (hotel, upscale casual, or fine dining).
• Knowledge:
  Classical and contemporary cooking techniques; familiarity with combi ovens, flat-tops, fryers, and sous-vide.
• Certification:
  Current food-handler card (Serv Safe or local equivalent) or ability to obtain within 30 days.
• Skills:
  
  Knife proficiency, recipe scaling, multitasking under pressure, clear verbal communication.