Line Cook

Position Summary

The overall objective and purpose of the Line Cook 3 position is to prepare food for the restaurant, bar, and banquets. The Line Cook is responsible for preparing quality food, pleasing presentations, and meeting food handling and quality assurance standards. The line cook assists the chef with the consistent execution of culinary operations. They are to provide the highest level of service in support of the company's core values, standards, and goals.

• Greet and interact with internal and external guests in a genuinely warm and friendly manner using professional language.
• Prepares all food items as directed.
• Maintain a clean and organized pantry and coolers.
• Clean countertops and walls, mop floors.
• Follow recipes and properly and efficiently prepare and present all food items to be served, including accommodating special guests requests.
• Communicate the need for goods to be ordered to kitchen leadership.
• Follow all specifications and to properly set up hot and cold line stations.
• Communicate all guest requests to an appropriate leader in a timely and professional manner.
• Maintain a thorough knowledge of menu items.
• Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.
• Maintain neat, clean, and professional appearance according to standards.
• Comply with all company safety and security policies and procedures. Report accidents, injuries, and unsafe conditions.
• Comply with company and departmental safety rules and regulations, including the proper handling of all relevant equipment and machinery.
• Attend all training and meetings as directed.
• Perform other tasks, including cross-training as directed.
• Assist with training of new line cooks and prep cooks to properly execute preparation of menu items in accordance with the recipes and menu cards.
• Help create a positive and collaborative work environment through teamwork, positive attitude, always doing the right thing, even if no one is watching.
• Execution of all meal periods, room service, banquets, and amenities you are scheduled for, as well as assisting, directing and supporting your kitchen teammates as necessary.
• In depth knowledge of soups, stocks, and sauces.
• Must have in depth knowledge of sautéing, culling, broiling, poaching, boiling, steaming, and braising.
• In depth knowledge of fabrication of basic proteins required.
• Must be able to lead culinary banquet functions.
• Lead culinary staff in absence of a more senior chef for dinner or banquet service.
• Assists the chef and sous chef monitoring and ordering inventory.
• Thorough knowledge of all outlets, banquet, and culinary menus and operations.
• Responsible for punctuality when reporting to work, and clocking in and out.
• Work a flexible schedule including nights, weekends, and holidays.
• Other duties as required. The Line Cook 3 will be responsible for other job related duties as required by the Chef de Cuisine, Sous Chef, or any member of management.

Education and Certification

• Associates Degree or related work experience. The line cook 3 will have had formal culinary training either from a Culinary/hospitality associates program or related work experience.
• Serv Safe Food Handler’s Certification. The Line Cook must have a current Serv Safe Food Handler’s Certification prior to their first day of work.
• Experience with in luxury brand/markets - preferred.

Experience

• 5 years proven cooking experience in similar scope and title in an upscale or fine-dining establishment.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Familiar with the industry’s best practices including cleanliness, safety, sanitation, and food handling.

Skills

• Commitment to guest satisfaction and service excellence.
• Accuracy and speed in executing assigned tasks. Ability to work under pressure, be organized, be self-motivated, and work well with others.
• Ability to read, speak and understand the English language in order to follow recipes and communicate with the team.
• Ability to positively and professionally lead the culinary team in absence of a more senior chef.
• Proficiency in using and handling culinary…