Line Cook, Ford House

Continental Services•Grosse Pointe Shores, MI

4d•Onsite

About The Position

The Line Cook is primarily responsible for supporting and driving the culinary team in daily food preparation. This role ensures that all culinary operations meet the Standard of Excellence in terms of flavor, presentation, recipe adherence, portion control, and production guidelines.

Requirements

Associates Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.
Three or more years culinary experience required, large kitchen strongly preferred.
ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program.

Responsibilities

Facilitate and manage daily prep in the kitchen.
Ensure food is properly prepared, packaged and shipped in a way that will allow for it to be portioned and served to guests in compliance with recipe standards.
Ensure the kitchen is closed properly daily.
Responsible for execution of service and special events.
Ensure quality and completeness of food production.
Ensure quality standards are being met and timelines followed.
Ensure timely and complete communication with interested parties to ensure quality standards are being met.
Maintain awareness of new food trends, delivery methods for catering, new ingredients and new trends in plate presentations.
Manage daily upkeep and organization of the kitchen prep areas, cooler and freezers.
Rotate products efficiently through the planning process.
Assist with inventory and ordering.