Line Cook

Moss Creek Owners Association•Hilton Head, SC

35d

About The Position

The Line Cook prepares food, helps the kitchen workers in the preparation of food items and sets up allocated stations for menu, as instructed by the Executive Chef and compliant with health and hygiene standards. S/he also arranges, prepares and break downs the buffets and food displays while maintaining the uppermost hygienic standards.

Requirements

High school or equivalent education.
3-5 years’ experience in fine dining or private club.
The Line Cook must be able to understand directions and follow recipes written in English.
The Line Cook must be able to do basic math, adding, subtracting, multiplying, and dividing with using fractions.
The Line Cook is expected to solve problems within her/his scope.
The line cook must be able to lift and carry up to 50 lbs.
S/he is standing all day long and often works overtime in busy seasons.
The Line cook is exposed to extreme heat in the kitchen environment.

Nice To Haves

A ServSafe certificate is preferred.

Responsibilities

Set up stations and collect all necessary supplies to prepare menu for service
Prepares a variety of foods, meat, seafood, poultry, vegetable, and cold food items
Arranges sauces and supplementary garnishes for allocated station
Covers, dates and correctly stores all bits and pieces and food prep items
Notifies Chef in advance of likely shortages
Serves menu items compliant with established standards
Uses food preparation tools in accordance with manufactures instructions
Closes the kitchen correctly and follow the closing checklist for kitchen stations
Maintains a prepared and sanitary work area at all times
Keeps the work area fresh all through the shift
Makes sure all storage areas are tidy, and all products are stored appropriately
Constantly uses safe and hygienic food handling practices
Returns dirty food preparation utensils to the appropriate areas
Assists with all duties as assigned by Kitchen Manager