Line Cook

Continental Services•Okemos, MI

11d•$18 - $22

About The Position

The Line Cook drives daily culinary preparation and helps ensure the culinary team meets the “Standard of Excellence” for flavors, design, recipe compliance, portioning, and production guidelines. The role manages daily kitchen preparation and supports service and special events, ensuring food is prepared, packaged, and shipped so it can be portioned and served in compliance with recipe standards. The Line Cook also ensures the kitchen is properly closed each day, maintains the quality and completeness of food production, follows timelines, and communicates with relevant parties to uphold quality standards. The position maintains awareness of food trends, catering delivery methods, new ingredients, and plate presentation trends. It also manages upkeep and organization of kitchen prep areas, coolers, and freezers; rotates products through the planning process; and assists with inventory and ordering. The schedule is Monday through Friday, 7 a.m. to 3 p.m.

Requirements

Associate degree in culinary arts or hospitality, or equivalent industry work experience.
At least three years of culinary experience.
Proficiency with electronic communication, Microsoft Office Suite, and related industry systems.
Demonstrated ability to prepare and develop dishes, scale recipes appropriately, and support a strong client experience.
Results-oriented, flexible, resilient, collaborative, and able to communicate directly and honestly.
ServSafe Manager and Allergen certifications, or willingness to obtain them through the company’s ServSafe training program.

Nice To Haves

Experience in a large kitchen.
ServSafe Manager certification.
Allergen certification.

Responsibilities

Manage daily kitchen preparation.
Ensure food is prepared, packaged, and shipped in a way that supports portioning and service in compliance with recipe standards.
Ensure the kitchen is properly closed each day.
Execute food service and special events.
Ensure food production is high quality and complete, and that quality standards and timelines are met.
Communicate promptly and completely with relevant parties about quality standards.
Maintain awareness of food trends, catering delivery methods, new ingredients, and plate presentation trends.
Maintain the upkeep and organization of kitchen prep areas, coolers, and freezers.
Rotate products efficiently through the planning process.
Assist with inventory and ordering.
Use electronic communication, Microsoft Office Suite, and related industry systems.