Line Cook

Overview

The Line Cook 2 position ensures all food is prepared on time and according to menu specifications. Works and communicates effectively with all other kitchen personnel.

• Efficiently prepare all food items as directed by the supervisor and to the company specifications, with limited supervision from management.
• Good knowledge of culinary fundamentals and techniques.
• Ability to work on an outlet hot/cold line, executing menu items within the specified timeline for each meal period.
• Ability to stay organized with prep sheets and station guides, with an emphasis on managing their own timeline to get ready for service.
• A proper understanding of how to use all culinary equipment properly and safely.
• The ability to do plate presentations that meet our specifications.
• Ability to communicate with other team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and company training.
• Complete other duties assigned by management.
• Ability to work a restaurant Line.
• Basic knowledge of knife skills and the different vegetable cuts.

• Required to have at least 2 years of culinary experience in a hotel or restaurant kitchen.
• Must be able to work efficiently without needing immediate supervision from management and work well with others.
• Excellent written and verbal communication skills as well as organizational skills.
• Must have basic mathematical skills and an understanding of weights and measures.
• Able to follow recipes.
• Must have unexpired Food Handlers – or obtain upon hire.
• The ability to work in a fast-paced, high-pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training is strongly preferred.
• Must be able to lift, push, pull, and carry moderate weight.
• Must be able to walk/stand for extended periods, with frequent bending and twisting.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.