Line Cook

Lodging Dynamics•Park City, UT

36d•Onsite

About The Position

The Line Cook is responsible for preparing food according to established recipes and standards, maintaining a clean and sanitary work station, and ensuring efficient operation of the kitchen line. This role requires adherence to safety procedures, effective communication, and timely completion of assigned tasks to ensure guest satisfaction and compliance with health regulations.

Requirements

High School Diploma or Equivalent
1-2 years of professional cooking experience
Food service permit as required by local or state government agency

Responsibilities

Maintains a professional appearance and wears the appropriate uniform.
Communicates effectively with team members and management.
Attends and participates in team meetings.
Adheres to safety and emergency procedures and protocols.
Completes all required Company training and compliance courses.
Adheres to Company standards and policies.
Performs other related duties and responsibilities as assigned.
Ensures the front line is completely broken down at the end of the shift, storing food properly and cleaning equipment to health standards.
Ensures the front line is set up effectively with adequate stock of menu products.
Rotates food products using the first-in, first-out method to preserve quality and control waste.
Maintains an orderly, clean, safe, and sanitary work station.
Checks AM and PM checklists to determine food preparation needs.
Assures all food products are properly labeled and dated.
Cooks or otherwise prepares food according to recipe.
Cooks foods in quantities according to menu and number of persons to be served.
Inventories food, supplies, and equipment weekly.
Orders kitchen supplies as needed.
Ensures all temp logs and waste logs are maintained daily.
Directs personnel assisting in preparation and serving of meals.
Receives, dates, and examines foodstuffs and supplies to ensure quality and quantity meet standards.
Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
Cleans work areas, equipment, and utensils.
Advises supervisor of low inventory items; assists in receiving items and tracking inventory.
Maintains sanitation and cleanliness standards in the kitchen area.
Reports all unsafe or malfunctioning equipment to the supervisor.
Responds quickly to guest requests in a friendly manner and follows up to ensure guest satisfaction.
Provides a professional image at all times through appearance and dress.
Follows company policies and procedures.