Line Cook

MPM Macon•Naples, FL

2d•Onsite

About The Position

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so. The Line Cook will be responsible for preparing the kitchen with a multitude of tasks to include the day to day preparation of the meals within all the F&B outlets and to continually uphold the standards in accordance to the Innovation service standards and Mainsail Lodging & Development standards.

Requirements

High School diploma or equivalent or higher
Minimum of 2 years’ experience in a restaurant
Excellent customer service skills
Excellent communication skills, both verbal and written
Ability to sit or stand for extended periods of time
Ability to communicate clearly
Corrected vision to normal range
Ability to use knives and kitchen machinery safely and effectively
Ability to lift 20 lbs. or more
Ability to work long hours as needed
Make sound judgments quickly
Ability to work with others in a high demand kitchen
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction and provide direction to others
Manage differing personalities within the kitchen, the hotel and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

Responsibilities

Prep ingredients daily for any upcoming specials and the regular menu
Assist the Executive Chef/Sous Chefs/Supervisors with any recipes for each day
Understand the recipes for the restaurant and able to prepare dishes to standard on a consistent basis
Maintain a clean environment - general cleaning to include equipment, floors, walls, coolers, and freezers
Maintain inventory and inform chef when new items need to be ordered prior to them running out
Dishwashing - all Innovation kitchen team members wash dishes
Return pots and pans to the dish area for cleaning
Maintain a professional, presentable uniform and personal grooming
Able to effectively communicate with the team on a daily basis
Maintain a sense of ownership for the hotel / restaurant
Follow SafeStaff sanitary compliance throughout every area working in the kitchen
Basic vegetable prep to include peeling, slicing, dicing, and portioning
Basic sauce prep to include stocks, salad dressings, and vinaigrettes
Minor butchering - processing meat, whole poultry and fish
Line cooking - working with other cooks under the supervision of the chef/supervisor
Plating dishes - presenting food for guest to the chef’s specifications
Ability to understand kitchen orders
Ability to work efficiently
Ability to perform all functions in the kitchen
Ability to work under pressure
Ability to work long hours standing over hot stoves and grills
Ability to work as a team in a stressful, fast-paced environment
Knowledge of different cooking recipes and all kitchen equipment
Able to make great quality food
Follow all safety procedures to include knife safety
Restock clean dishes, flatware and all cooking equipment to the appropriate storage areas
Maintain the kitchen work area in an orderly and clean condition
Follow proper hand washing procedures
Assist with plate up dinners/banquet prep and banquet functions
Stock supplies for the kitchen in specified locations
Sort and remove trash and clean the garbage cans / whales daily
Maintain trash area and place in proper area for pickup
Assist with loading and unloading of food deliveries and supplies