AM Line Cook

Hotel JulienDubuque, IA

About The Position

The Line Cook executes technical culinary preparations and plate assemblies with surgical precision. This role ensures that every dish served adheres to the Executive Chef's standards of quality, safety, and consistency. If this role were eliminated, the kitchen would lose its primary engine of production, leading to a total failure in meeting guest orders, compromised food safety, and a loss of operational profitability due to unmanaged food waste.

Requirements

  • Advanced knife skills and proficiency in high-volume cooking techniques (dry and moist heat).
  • The ability to prioritize tasks effectively under the extreme pressure of peak service "rushes."
  • High attention to detail regarding food safety, recipe adherence, and administrative reporting.
  • Capacity to perform in high-heat environments for extended durations, including the ability to lift up to 50 lbs.

Responsibilities

  • Execute standardized recipes and plating specifications across assigned stations (Grill, Sauté, Fry, or Pantry) = Achieve 100% consistency in flavor profile, temperature, and visual presentation for every plate.
  • Follow daily prep lists and station pars to prepare ingredients, including precise knife work and protein marination = Eliminate service delays and "86" items caused by inadequate station setup.
  • Maintain workstation cleanliness while strictly adhering to HACCP and local health department regulations = Eliminate cross-contamination risks and ensure successful health inspections.
  • Monitor portion control and implement First-In, First-Out (FIFO) rotation during production and storage = Directly reduce food waste and maintain established food cost percentages.
  • Communicate station status and ticket progress clearly to the Lead Cook or Sous Chef during peak periods = Maintain a "flow state" in the kitchen where ticket times remain within established limits.
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