Line Cook III
About The Position
The Line Cook III prepares and presents food to restaurant specifications, providing guests with excellent food quality, consistency, and professional service. The role requires a passion for quality cooking, strong working relationships with teammates, and the ability to work with little supervision. The cook represents the restaurant, helps create memorable guest experiences, and supports guest relationships that encourage return visits. The position involves following departmental and restaurant policies, maintaining food safety and sanitation, preparing menu items according to agreed specifications, keeping line stations stocked, and cleaning kitchen and related work areas. Scheduling is based on business needs; the hotels and restaurants operate year-round.
Requirements
- At least five years of experience in a similar, related, or supportive role.
- Time-management and organizational ability to produce high-quality food with little to no supervision.
- Ability to complete assigned tasks with minimal direction or supervision.
- Food Handler Certification, if applicable.
- Training in knife skills and basic kitchen equipment.
- Ability to multitask under pressure.
- Flexible schedule, including availability to work evenings, weekends, and holidays when needed.
- Ability to read, write, and communicate verbally effectively and professionally with business departments, guests, and vendors.
- Ability to handle difficult situations and people diplomatically while maintaining professionalism.
Responsibilities
- Follow departmental policies, restaurant rules, and regulations in the employee handbook and as directed by management.
- Report maintenance or repair needs to the Executive Chef.
- Prevent food spoilage and contamination through proper sanitation practices and compliance with policies and health regulations.
- Consistently follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
- Stock and maintain sufficient food products at line stations for smooth service.
- Maintain clean and sanitary work areas, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat-top ranges, and refrigeration equipment.
- Provide excellent food quality and presentation to guests.
- Demonstrate, prepare, and execute menu items according to agreed item specifications and presentation.
- Produce food in a timely manner and maintain knowledge of the menu to support guest service.
- Assist with daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
