Line Cook

Kinseth Hospitality Companies•Bozeman, MT

17d

About The Position

The Line Cook prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foods for restaurant and banquet service. The role follows recipes and prepares food efficiently and on time while minimizing waste and maintaining quality and guest satisfaction. It also includes preparing ingredients, plating and garnishing orders, receiving and rotating supplies, and maintaining clean and safe kitchen and dish areas. The employee follows KHC policies and property-specific guidelines, including dress code, safety, and performance standards, maintains a professional image, and reports to work as scheduled. This position has no supervisory responsibilities. Franchise-specific certifications and federal, state, or local food-handling certifications may be required.

Requirements

Follow recipes and food-handling procedures to prepare food safely and meet quality standards.
Use kitchen tools and equipment properly and follow safety precautions.
Meet the physical demands of the role, including standing, walking, frequent handling and moving of items weighing up to 10 pounds, and occasional lifting or moving of items up to 50 pounds.
Franchise-specific certifications and federal, state, or local food-handling certifications may be required.

Responsibilities

Adjust oven, broiler, grill, roaster, and steam-kettle temperature controls.
Measure and mix ingredients according to recipes to prepare soups, salads, gravies, desserts, sauces, and casseroles.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods; add seasonings and test food for doneness.
Prepare menu items according to recipes in a timely and efficient manner that prevents waste and maintains quality and guest satisfaction.
Carve meats, portion food onto serving plates, add gravies and sauces, and garnish servings to fill orders.
Wash, peel, cut, and shred fruits and vegetables; cut, trim, and bone meat before cooking.
Bake bread, rolls, cakes, and pastries.
Handle food according to procedures that meet health and sanitation guidelines.
Use tools and equipment properly and follow safety precautions to avoid injury or equipment damage.
Assist with unloading deliveries, storing supplies, and rotating inventory.
Clean the work area, freezers, kitchen area, and dish area.
Follow KHC policies and procedures, including dress code, safety, and performance standards; maintain a professional image and report to work as scheduled.