Line Cook

Overview

Prepare and cook complete meals or individual dishes and foods. Maintain inventory and records of food, supplies and equipment. Banquet cooks are responsible for prepping and helping execute daily banquet functions for up to 500 people. Engage with customers to provide exceptional service and address any dietary concerns. Ensure compliance with dietary department regulations and standards. The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment.

The Cook must adhere to high food quality standards.

• Prepare and cook complete meals or individual dishes and foods.
• Maintain inventory and records of food, supplies and equipment.
• Prep and assist with daily banquet functions for up to 500 people.
• Engage with customers to provide exceptional service and address dietary concerns.
• Ensure compliance with dietary department regulations and standards.
• Inspect kitchens and food service areas.
• Greeting customers as they enter the restaurant; take orders and process payments; assist with opening and/or closing the restaurant with a team.

• Proven experience as a chef or cook, preferably in a private household or fine dining setting.
• Plan and prepare daily meals according to dietary preferences and established recipes and standards.
• This role requires creativity, attention to detail, and a commitment to providing an exceptional dining experience.
• Education:
  
  Secondary (high) school graduation certificate
• Experience:
  
  1 year to less than 2 years

• Restaurant

• Prepare and cook complete meals or individual dishes and foods.
• Prepare dishes for customers with food allergies or intolerances.
• Inspect kitchens and food service areas.
• Train staff in preparation, cooking and handling of food.
• Order supplies and equipment.
• Supervise kitchen staff and helpers.
• Maintain inventory and records of food, supplies and equipment.
• Manage kitchen operations.

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