Line Cook - Dining Services

Carolina Meadows Careers • Chapel Hill, NC

10d • Onsite

About The Position

Carolina Meadows, located in Chapel Hill, North Carolina, is one of the nation's foremost continuing-care retirement communities. Our mission is to enrich and improve the lives of residents and those connected to our community. We do this by continuously striving to be the best place to live and work.
The Line Cook’s major responsibility is to prepare food, help other kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Executive Chef/Chef de Cuisine/Sous Chef/Senior Line Cook, while staying compliant with standards.

Requirements

• High school diploma or general education degree (GED)
• Two (2) to four (4) years culinary experience required or equivalent combination of education and experience.
• Ability to apply common sense, and a strong understanding to carry out instructions furnished in written and oral form
• Possess high-quality verbal and written communication abilities
• Strong customer service and basic math skills
• Proficient in the operation of kitchen machinery and basic cooking utensils and methods.
• Strong customer service skills

Responsibilities

• Station Set Up: Prepare his or her station before the start of each service, ensuring all necessary supplies are available and ready for use. This can include preparing some items in advance, or performing simple tasks such as stocking the station with plates and bowls.
• Prepping Food: Prep food for service each day, which can mean chopping vegetables, butchering meat, or preparing sauces. Depending on the needs of the kitchen, may also be asked to prepare items for other stations or for special events. May use prep and production lists as guides and recipe books for specific instruction.
• Cooking: During meal service, prepare items requested from their station. May be rotated between the grill, sauté, apps and pantry as trained.
• Pantry: During service, make all the various salads, appetizers and desserts as they arrive to the printer, prepared in the “fire” order as prescribed by the Executive Chef/Sous Chef/Senior Line Cook. Work with the Executive Chef/Sous Chef/Senior Line Cook on specific cooking procedures and techniques as well as plate presentation and product quality and freshness.
• Sauté: Read and cook tickets as directed by the Executive Chef/Sous Chef/Senior Line Cook. Assist the Executive Chef/Sous Chef/Senior Line Cook for production of banquets, as needed. Follow the cooking procedures and techniques as well as plate presentation and product quality and freshness as directed by Executive Chef/Sous Chef/Senior Line Cook.
• Grill/Flattop/Fryer: Season and prepare food items for grilling in accordance to the resident’s specifications and preset recipes while managing the portions of the grill food item.
• Expo: Work with other cooks in the kitchen to make sure that food is ready at the right time, in the right order so that it arrives at the members table ready to eat and at the right temperature.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED