Line Cook-1

MPM Macon•Fayetteville, GA

About The Position

The Line Cook prepares the kitchen for service and handles day-to-day meal preparation across all food and beverage outlets. The role works alongside other line cooks under chef supervision and upholds Autograph Collection standards under the Mainsail Lodging & Development franchise. The Line Cook prepares ingredients and dishes to chef specifications, maintains an organized and clean work station and kitchen, monitors food and preparation inventory, and assists colleagues and with other necessary duties as assigned.

Requirements

At least two years of experience working in a restaurant or hotel kitchen.
Working knowledge of cooking recipes, different cuisines, and kitchen equipment.
Strong written and verbal communication skills, including the ability to listen and follow through on task requests.
Ability to work collaboratively on a team.
A sense of ownership in work.
ServSafe certification, or the ability to obtain or renew it.
Proven ability to prepare great food.
Organizational skills and the ability to maintain a neat, tidy station.
Ability to work cleanly, effectively, and efficiently under pressure.
High school degree, equivalent degree, or higher.
Ability to sit or stand for extended periods, bend, and lift or pull up to 50 pounds.
Ability to work long hours as needed.
Ability to make sound judgments quickly and manage multiple tasks while progressing toward deadlines.
Ability to work independently, take direction, and provide direction to others.
Ability to manage differing personalities and maintain confidentiality.
Ability to work effectively in stressful, high-pressure situations and anticipate, prevent, identify, and solve workplace problems.

Responsibilities

Prepare vegetables, sauces, and proteins, including minor butchery.
Cook on the line during meal periods alongside other line cooks and under chef supervision.
Prepare ingredients daily for the regular menu and upcoming specials.
Plate dishes according to the chef’s specifications.
Monitor food and preparation inventory and inform the chef when items need to be ordered.
Keep the station organized and clean; stock and rotate preparation as needed.
Help organize coolers and other food storage areas.
Assist fellow cooks during busy restaurant seatings.
Maintain a clean and orderly kitchen, including stocking and rotating product, daily cleaning of kitchen equipment, and assisting with dishwashing.
Perform other necessary duties as assigned by the manager.