Restaurant Line Cook
About The Position
The Restaurant Line Cook works in a fast-paced hospitality environment, preparing food according to recipes established by the executive chef and helping deliver high-quality meals that meet or exceed guest expectations. The role may involve stations such as pantry, fryer, broiler/grill, sauté, dessert, buffet or banquet, and buffet action stations. The cook prepares and presents guest orders, completes food preparation and stocking duties, follows food safety and sanitation standards, and maintains clean, safe work areas and equipment. The position requires coordination with kitchen colleagues and culinary leaders, flexibility to meet business scheduling needs, and the ability to work in hot or cold environments and around moderate noise.
Requirements
- High school diploma or equivalent experience.
- At least two years of previous cook experience in a similar environment.
- Comprehensive knowledge of food preparation and ability to understand sanitation issues and precautions needed to maintain a clean food preparation environment.
- Ability to work with a Point of Sale system and Kitchen Display System.
- Flexibility to work schedules based on business demands, including nights, weekends, and holidays as needed.
- Ability to obtain required local or state food-handling permits and ServSafe food-handling certification.
- Successful completion of a criminal background check and drug screen.
Nice To Haves
- Completion of or enrollment in a culinary certification program or degree.
- Experience as an à la carte or buffet line cook, and/or resort or hotel cook experience.
- Previous leadership experience.
- Demonstrated teamwork.
- Professional image that inspires trust and confidence.
- Enthusiastic, positive energy.
Responsibilities
- Follow department operating procedures and complete daily temperature logs, cleaning logs, line check sheets, and food waste sheets.
- Comply with food-handling, sanitation, and Ecosure or similar food safety program standards.
- Prepare fruits, vegetables, meats, poultry, fish, and other ingredients used in restaurants and banquets.
- Prepare guest orders promptly according to guest preferences while handling multiple orders at once.
- Prepare food according to recipe guidelines; taste and adjust flavor with assistance from supervisors and chefs.
- Weigh and measure ingredients to control recipes.
- Coordinate with the Main Kitchen Cook on daily preparation, workstation restocking, meal breaks, and end-of-shift cleaning.
- Inventory and stock food and supplies, requisition items, verify deliveries, store supplies, and promptly report shortages to the chef.
- Monitor and replenish food, paper goods, and small wares in the heart-of-house area.
- Maintain adequate clean, sanitary, and serviceable dishes and utensils.
- Clean work areas, food storage areas, equipment, utensils, and garbage containers while following sanitation procedures and legal requirements.
- Follow equipment cleaning schedules and operating instructions, troubleshoot breakdowns, maintain supplies, perform preventive maintenance, and request repairs.
- Assist and support operations at the request of the Sous Chef, Executive Chef, or other property leadership.
- Check out at the end of the shift and communicate shift information to a culinary leader.
Benefits
- Medical, dental, and vision insurance.
- Health savings account.
- Telehealth resources.
- Life insurance.
- 401(k) with employer match.
- Paid vacation time off.
- Paid parental leave.
- Flexible scheduling.
- Holistic wellness program and technology.
- Employee Assistance Program.
- Employee Relief Fund.
- Discounted vacations.
- Employee referral incentives.
- Cross-training, scholarship fund, and talent development programs.
- Great Wolf University on-the-job, functional, and leadership training.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
