Line Cook - Dining Services

Carolina Meadows • Chapel Hill, NC

9d • Onsite

About The Position

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.
• You should be able 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, and strong customer service and basic math skills.
• Must be proficient in the operation of kitchen machinery and basic cooking utensils and methods.
• Strong customer service skills

Responsibilities

• Station Set Up: The line cook is responsible for preparing his or her station before the start of each service. The line cook must make sure that all the supplies that will be needed for service 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: The line cook will be asked to prep food for service each day. This can mean chopping vegetables, butchering meat, or preparing sauces. Depending on the needs of the kitchen, the line cook may also be asked to prepare items for other stations or for special events. The line cook may use prep and production lists as guides to check the many items necessary to be prepared and recipe books for specific instruction.
• Cooking: During meal service, the line cook is responsible for preparing the items requested from their station. The cooks can be rotated between the grill, sauté, apps and pantry as trained to do so.
• Pantry: During service, makes 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. Works 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: Reading and cooking the 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: This requires working 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