Cook - Line I - Culinary Cafe
About The Position
This position is responsible for setting up and maintaining hot and cold food lines according to menu and banquet requirements. The Cook will ensure adherence to preparation techniques, portion control, and plate presentation standards. They will read food orders, cook food according to guidelines, and manage the breakdown of the line, including proper food storage and rotation using the “Day Dot” system. This role also involves maintaining the integrity of storage areas, inspecting lines at the end of shifts, reporting equipment malfunctions, and adhering to the Restaurant Employee Health Policy. Additionally, the Cook will follow daily and weekly cleaning schedules, ensure food handling safety specifications are met, and assist in the organization, preparation, and execution of banquets.
Requirements
- Minimum two years experience in preparing fine foods with “Cook to Order” experience.
- Able to read and execute orders and recipes as written in a desired time table set forth by the management team.
- Demonstrated ability to lead and direct others while maintaining the standards set fourth by the Chefs.
- ServSafe Certificated.
- Must have the ability to stand, walk, and lift often.
- CPR Required or willing to obtain.
Responsibilities
- Directs and assists in setting up hot and cold line per menu period and banquets.
- Understands and assists in the adherence to all preparation techniques, portion and plate presentation for menu items.
- Maintains consistencies with the above.
- Reads food orders as they come in and directs as well as participates in the cooking of the food according to the guidelines set by the Chef de Cuisines and Sous Chef.
- Directs and assists in breaking down hot line, putting foods away according to proper storage and rotation procedures using the “Day Dot” system.
- Maintains integrity of Refrigerators and Storage areas.
- Inspects hot/cold lines at end of the shift, insuring that food is stored properly, equipment is cleaned and shut off.
- Reports any equipment malfunctions to the Chef de Cuisines and Sous Chefs.
- Adhere to the Restaurant Employee Health Policy.
- Directs and assists in following daily and weekly cleaning schedules.
- Actively participates with Chef de Cuisines and Sous Chef in assuring that adherence to accepted food handling safety specifications is maintained with consistency.
- Actively assists in organization, preparation and execution of all banquets.
- Performs job responsibilities and operates equipment according to the company safety and training programs.
- Reports safety or hazard concerns to management.
- Reports any on the job injury to management.
- Takes personal responsibility for safety every day.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
