Line Cook

Brewhouse Inn & Suites•Milwaukee, WI

26d•Onsite

About The Position

As a line cook, you would be working on a variety of stations in a high-volume kitchen environment. Responsible for creating an exceptional culinary experience for the guests through preparation, cooking, and food presentation. Takes leadership role during the absence of the Head Chef and Sous Chef.

Requirements

High school diploma or equivalent required.
Previous experience in similar role.
Excellent customer service skills.
Excellent verbal and written communication skills.

Responsibilities

Works in the designated station as set by Executive Chef and/or Sous Chef.
Able to organize the assigned work area and efficiently put away orders.
Able to prepare and sell food within recommended time frames to meet guest expectations.
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
Able to produce quality product in a timely and efficient manner for the guests.
Responsible for maintaining cleanliness and sanitation in the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare all menu items by strictly following recipes and yield guide.
Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
Slices, grinds and cooks meats and vegetables using a full range of cooking methods.
Wash and peel fresh fruits, vegetables and also weigh, measure and mix ingredients in correct proportions.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
Minimize waste and maintain controls to attain forecasted food cost.
Review status of work and follow-up actions required with the head chef before leaving.
Assists in providing on the job training and development of new cooks.
Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.