Line Cook

High Watch Recovery•Kent, CT

13d•Onsite

About The Position

The Line Cook prepares food using recipes and menu items created by the Manager of Culinary Services and helps keep the kitchen running smoothly. The Line Cook's duties will be aiding the Assistant Manager and Manager of Culinary Services with their daily tasks. They will play a key role in contributing to our guest satisfaction and acquisition goals.

Requirements

One to two years of experience as a line cook, restaurant cook, or prep cook
Possession of a valid Food Handlers License, as issued by the State of New Jersey, is preferred
Experience with various cooking methods and procedures
Excellent kitchen administration knowledge and ability to work as part of a team
Strong organization and active listening skills
Ability to set priorities.
Strong interpersonal skills and ability to communicate with guests and employees
Flexibility to work various shifts, including evenings, weekends, and holidays.

Nice To Haves

Completion of vocational school or a two-year associate degree Preferred.
Certificate in Culinary Arts preferred

Responsibilities

Aiding with stocking and setting up the kitchen stations
Monitor inventory and report on kitchen items that need reordering.
Document all food being stored by labeling with the end date.
Preparing food, including cleaning and cutting the ingredients, and cooking main dishes and desserts.
Cook menu items in cooperation with the rest of the kitchen staff
Plating prepared foods based on the guidance of the Manager of Culinary Services
Ensure that food comes out simultaneously, in high quality, and in a prompt fashion
Washing and cleaning the kitchen and equipment, and storing the equipment at the end of shifts
Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations
Monitor temperatures on kitchen refrigerators and freezers.
Report any unusual guest behavior or suspicious activity.
Maintain high standards of ethical and professional conduct and adhere to Alina Lodge’s policies and procedures.
Aid with training new employees and aid others when necessary.
Maintain a positive and professional approach with coworkers and guests.
Assist the Manager of Culinary Services as needed.