Line Cook

HIGH HAMPTON•Cashiers, NC

1d•$20 - $30•Onsite

About The Position

Line cooks will be responsible for all aspects of food preparation and execution to the exact specifications of the establishment, chef, and guest, including final presentation for delivery to guests. They will be expected to skillfully apply culinary techniques including basic knife skills and demonstrate a working knowledge of all kitchen equipment. Must have the flexibility to work weekends and holidays. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Prepares food as assigned by Sous Chefs including basic vegetable preparation, vinaigrettes and salads, stocks, meat fabrication, sauce, and other techniques Cleans work area and kitchen during and at the end of shift Plays a central role in the production of finished dishes during service periods Assists with receiving deliveries to the kitchen Coordinates production over multiple days and plans for a smooth transition when passing station over to another team member Knows basic food product identification Maintains organized and sanitary workstation Tastes food for quality assurance Takes direction and follows recipes Plan out the day to accomplish multiple tasks Must comply with all company policies and procedures. To perform the essential functions of this position regular and consistent attendance is required. Must work well with other Team Members and Managers and interact with our guests.

Requirements

Culinary degree or certification preferred
Minimum of 6 months of line cook experience
Basic understanding of proper food handling procedures (blanching, sautéing, standard breading)
Basic knife skills
Basic kitchen operations experience
Experience cooking in a high-level kitchen
Must be able to read and understand recipes
Must be able to communicate with other cooks to ensure timely delivery of dishes to guests
Must be able to communicate with guests, team members, and managers effectively
Basic knowledge and understanding of math
Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals
Must be able to lift up to 30 lbs.
Must be able to be on feet for a long period of time
Must be able to operate a company vehicle or golf cart safely
Must be able to work outdoors in all weather conditions

Responsibilities

Prepares food as assigned by Sous Chefs including basic vegetable preparation, vinaigrettes and salads, stocks, meat fabrication, sauce, and other techniques
Cleans work area and kitchen during and at the end of shift
Plays a central role in the production of finished dishes during service periods
Assists with receiving deliveries to the kitchen
Coordinates production over multiple days and plans for a smooth transition when passing station over to another team member
Knows basic food product identification
Maintains organized and sanitary workstation
Tastes food for quality assurance
Takes direction and follows recipes
Plan out the day to accomplish multiple tasks
Must comply with all company policies and procedures.
To perform the essential functions of this position regular and consistent attendance is required.
Must work well with other Team Members and Managers and interact with our guests.