Line Cook Jobs

About The Position

Requirements

• Must be 18 years of age or older.
• High school or equivalent education required.
• Certified cook or higher level preferred.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
• May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

Responsibilities

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Change set-up station with pre-determined mis en place required to service the required prepared items.
• Complete the storeroom requisition for items needed.
• Ensure all equipment is (ovens, grills, burners, salamanders, and fryers) are ready for use.
• Check par amount and ensure that line is ready for service.
• Prep additional items to bring counts back up to par.
• Communicate production progress to the chef
• Practice sanitation and safety daily to ensure the total customer satisfaction.
• Create professional working relationships with all colleagues.
• Attend meetings as required
• Consult with Chef daily as well as with other departments that are directly related to the Food & Beverage Department.
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.