Cook

Description

FLSA: HOURLY

LINE COOK

KITCHEN

Lead Line Cook, Purchasing Manager, F&B Director

NONE

Work with the kitchen department to ensure food is prepared to order and department standards are exceeded. Preps and prepares food for restaurant and banquets according to company standards and guidelines.

• Minimum 2 years cooking experience preferably high volume.
• Must hold a valid Food Handler Card.
• Must be 18 years of age.
• Ability to communicate effectively with department employees.
• Self-directed.
• Must be able to pass a background check for felony offenses

• Experience in fryer, sauté and grill stations.
• Knife skills.
• Expedite food orders accurately and in a fast-paced work environment.

• Prepare food to order and in accordance with quality food standards and written recipes.
• Organize food and ingredients by checking for quality, keeping track of old and new items, and rotating stock to ensure freshness of products.
• Follow all safety procedures.
• Ensure prompt and courteous service to guests to ensure all guest experiences are distinctively supreme.
• Set up restock, maintain and clean food preparation areas.
• Monitor the quality and consistency of all food served from the lines.
• Display knowledge in sanitation and sanitary food handling.

• Attend all mandatory meetings.
• Lift 30lbs or more
• Keep work areas clean & organized.
• Report all unsafe conditions.
• Uphold the company’s Vision/Values.

Work is performed on concrete, tile, linoleum, rubber mats, carpet and stairs. Floors can be wet ber soled shoes are required.

Responsible for preparation of all menu items according to specification and direction from the Lead Line Cook and F&B Managers