Line Cook - 2nd Shift

DeFoor Hospitality Group•Madison, WI

About The Position

The Line Cook efficiently prepares restaurant and banquet meals in a safe and sanitary manner. The role includes food preparation and plating dishes according to menu specifications and within appropriate timeframes. The Line Cook maintains food and labor cost controls, prepares and stocks the kitchen and buffet lines, cooks menu items with kitchen staff, and follows sanitation, equipment-use, and Health Department requirements. The position reports to the Executive Chef and may perform other duties to support hotel, restaurant, lounge, and guest-service operations.

Requirements

Must be CPR certified and MSDS trained.
Ability to work productively as part of a team.
Thorough knowledge of food preparation, controls, sanitation, and kitchen operation and maintenance.
Ability to communicate effectively verbally and in writing.
Ability to work a flexible schedule, including evenings, weekends, and holidays, and serve as Manager on Duty when necessary.
Must be well organized and take initiative.
Must be honest and work well with others.
Must treat fellow employees respectfully.
Must understand English and speak in a clear, understandable voice.
Must be able to hear at a basic level.
Must have eyesight enabling near and far vision.
Must have finger dexterity to cut, cook, and prepare food.

Responsibilities

Maintain food cost controls, methods, and procedures.
Create and develop menus and specials.
Use standardized portions and control food costs.
Ensure the preparation station and kitchen are set up and stocked.
Prepare dish components by chopping vegetables, cutting meat, and preparing sauces.
Clean preparation areas and take care of leftovers.
Stock inventory and supplies.
Cook menu items with the support of the kitchen staff.
Maintain a system of cost controls.
Prepare and set up buffet lines and ensure they are maintained.
Maintain the kitchen sanitation program and use equipment properly.
Adhere to Health Department rules and regulations.
Assist in maintaining labor costs.
Help ensure the security of guests, fellow employees, and hotel assets.
Perform other duties as requested by the General Manager, Food and Beverage Manager, Executive Chef, or Manager on Duty.
Keep company business functions confidential, including financial status, guest information, and employee issues.
Immediately report guest issues to the Manager on Duty.
Wear the proper uniform at all times.
Report to the Executive Chef and follow instructions.