Full Time Line Cook III
About The Position
The Line Cook III provides guests with excellent, consistent food quality and presentation in an attractive environment with professional service. The role prepares menu items according to restaurant specifications, supports timely service, maintains food safety and sanitation, and keeps kitchen workstations and shared kitchen areas clean and stocked. The position also involves maintaining productive relationships with teammates and providing guest service that encourages guests to return. Scheduling may vary according to business needs; the hotel and restaurant operate 365 days a year.
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 work with minimal direction or supervision to complete assigned tasks.
- Food Handler Certification, if applicable.
- Training in knife skills and basic kitchen equipment.
- Ability to multitask under pressure.
- Flexible schedule and ability to work evenings, weekends, and holidays when needed.
- Ability to read, write, and communicate verbally effectively and professionally with other departments, guests, and vendors.
- Ability to diplomatically handle difficult situations and people while maintaining professionalism.
Responsibilities
- Follow departmental policies, restaurant rules, and management requirements.
- Report maintenance or repair needs to the Executive Chef.
- Prevent food spoilage and contamination by following sanitation practices and applicable 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 workstations and kitchen equipment, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat-top ranges, and refrigeration equipment.
- Prepare and present food to the required quality and presentation standards.
- Demonstrate, prepare, and execute menu items according to agreed specifications and presentation standards.
- Produce food on a timely basis 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.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
