Line Cook

Horseshoe Bay Resort•New Orleans, LA

14d

About The Position

Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. The role prepares food of consistent quality according to recipe cards, production and portion standards, and server checks. It also involves preparing items ahead of time without overproducing, maintaining food storage and rotation standards, monitoring shift needs and shortages, returning and storing unused food properly, helping control food costs and waste, and operating and cleaning kitchen equipment. Associates must comply with attendance rules and be available to work regularly; other job-related duties may be assigned.

Requirements

ServeSafe certification.
Food handler certification.
At least 6 months of experience in a high-volume hotel kitchen.

Responsibilities

Prepare food of consistent quality according to recipe cards and production and portion standards, based on checks from servers.
Start food items prepared ahead of time while avoiding over-preparation of estimated needs.
Date food containers and rotate food according to Crescent standards; keep perishables at proper temperatures.
Check pars for shift use, determine preparation needs, freezer pulls, and line setup, and note out-of-stock items or possible shortages.
Return unused food items to designated storage areas for the next shift, covering and dating perishables.
Assist in establishing plans and actions to address food-cost problems and control food waste, loss, and usage according to Crescent standards.
Operate, maintain, and properly clean the deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.
Comply with attendance rules and be available to work regularly.
Perform other job-related duties as assigned.
Maintain a safe, sanitary work environment.