Line Cook

Villa Marie Claire•Saddle River, NJ

20d•Onsite

About The Position

The Line Cook prepares high-quality meals in accordance with approved recipes and dietary standards under the direction of the Sous Chef and Chef de Cuisine. The role supports food production, including preparation, cooking, plating, sanitation, and kitchen safety. The Line Cook helps ensure meals for patients, guests, and staff provide comfort, care, and culinary excellence in Villa Marie Claire’s homelike setting.

Requirements

High school diploma or equivalent.
At least 2 years of cooking experience in a professional kitchen environment.
Basic culinary techniques.
Knife skills.
Ability to follow recipes and plating standards.
Attention to detail.
Teamwork.

Nice To Haves

Culinary school training.
SAFE Serve Certification upon hire.

Responsibilities

Prepare meals and food items according to standardized recipes and specific patient dietary needs.
Set up and break down the workstation with the required tools, equipment, and ingredients.
Maintain cleanliness and sanitation of workstations, cooking equipment, and food storage areas.
Receive and organize deliveries, checking the quality and accuracy of orders.
Store food properly and maintain labeling, dating, and rotation using FIFO.
Follow safe food handling, hygiene, and temperature-control practices in accordance with HACCP and Holy Name policies.
Ensure accurate portion control and food presentation standards.
Collaborate with the kitchen team to ensure timely meal production and delivery.
Participate in kitchen cleaning schedules, including deep cleaning and equipment maintenance.
Report food quality or equipment issues to the Sous Chef immediately.
Assist with ingredient preparation for the next day’s menu as needed.
Participate in daily kitchen huddles and staff meetings when scheduled.
Perform additional duties as assigned to support kitchen operations.