Line Cook-1

Mainsail Lodging & Development•Fayetteville, GA

About The Position

The Line Cook prepares the kitchen and performs day-to-day meal preparation for all food and beverage outlets. The role upholds Autograph Collection standards under the franchise of Mainsail Lodging & Development. The Line Cook works during meal periods with other line cooks under chef supervision, prepares ingredients and dishes to the chefs’ specifications, and helps maintain food inventory, storage areas, and a clean, organized kitchen. Other duties may be assigned by the manager.

Requirements

At least two years of experience working in a restaurant or hotel kitchen.
Working knowledge of cooking recipes, different cuisines, and kitchen equipment.
Strong written and verbal communication skills, including the ability to listen and follow through on task requests.
Experience working collaboratively on a team.
A sense of ownership in all work.
ServSafe certification, or the ability to obtain or renew it.
Proven ability to make great food.
Organizational skills and the ability to maintain a neat and tidy station.
Ability to work cleanly, effectively, and efficiently under pressure.
High school degree, equivalent degree, or higher.
Ability to sit or stand for extended periods, bend, and lift and pull up to 50 pounds.
Ability to communicate clearly and work long hours as needed.
Ability to make sound judgments quickly, manage multiple tasks and deadlines, work independently, take direction, and provide direction to others.
Ability to manage differing personalities and work effectively in stressful, high-pressure situations; maintain confidentiality; and anticipate, prevent, identify, and solve workplace challenges.

Responsibilities

Perform basic vegetable preparation, sauce preparation, and minor butchery of proteins.
Cook on the line during meal periods with other line cooks under the supervision of chefs.
Prepare ingredients daily for the regular menu and upcoming specials.
Plate dishes according to chef specifications.
Monitor food and preparation inventory and inform the chef when items need to be ordered.
Keep the station organized and clean, stocking and rotating preparation items as needed.
Help maintain the organization of coolers and other food storage areas.
Assist fellow cooks during busy restaurant seatings.
Maintain a clean and orderly kitchen, including stocking and rotating product, daily cleaning of kitchen equipment, and assisting with dishwashing.
Perform other necessary duties as assigned by the manager.