Line Cook

Lark Hospitality Career Site•Salem, MA

6d•Onsite

About The Position

A Line Cook prepares food items, follows recipes, and ensures quality and presentation standards are met. They maintain a clean and organized work station, manage inventory, and collaborate with team members to ensure efficient kitchen operations.

Requirements

Moderate to frequent levels of computer keying using both hands, and viewing material on a computer screen.

Responsibilities

Know and comply with kitchen and restaurant safety and emergency procedures
Maintain high levels of food quality and safety
Handle and store food in a safe and sanitary manner in accordance with sanitation codes; date and rotate product; follow storage guidelines for raw food; use first in, first out procedures
Follow recipe cards, formulas and plate specification to provide consistency and uniformity in all meals
Receive orders from POS and prepare meals as requested by the customer (timing orders to come up at the proper time – serving hot food hot, cold foods cold, while ensuring guest satisfaction.)
Garnish plates
Prepare meals in accordance with established portion and quality control standards
Prepare and control food usage in order to minimize waste and control food costs (cost conscious)
Prepare food as directed for banquets (per function contract), dining room, and or in-room dining
Maintain sanitation and cleanliness standards within the kitchen area that meet or exceed the state and local health board inspection and brand standards; maintain at all times a well-organized and sanitary cooking environment
Set up, break down and keep work stations clean and organized at all times for the safety of all employees; including but not limited to steam table, sandwich cooler, reach-ins, grill & broiler area, fryolators, salad bar, hot buffet and sink basins
Advise the Executive Chef of low inventory items and performs receiving and inventory duties as specified products for next shift
Assistant Dishwasher as needed