Line Cook
- Company parties
- Dental insurance
- Employee discounts
- Health insurance
- Opportunity for advancement
- Paid time off
- Training & development
- Tuition assistance
- Vision insurance
- High school diploma or equivalent vocational training certificate
- Culinary College Degree
- 0 to 2 years experience as a Line cook at a 4/5 star restaurant
- Food handling certificate
- Ability to communicate in English with guests, co-workers, and management to their understanding
- Ability to compute basic mathematical calculations
- Ability to provide legible communication
- Sanitation certificate. (Preferred)
- Previous Supervisory experience is a plus
- Ability to perform job functions with attention to detail, speed, and accuracy.
- Ability to prioritize, organize and follow through.
- Ability to be a clear thinker, remain calm, and resolve problems using good judgment.
- Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.
- Ability to maintain good coordination.
- Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
- Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions.
- Ability to work with all products and ingredients involved.
- Ability to use all senses to ensure quality standards are met.
- Ability to operate, clean, and maintain all equipment required in job functions.
- Ability to comprehend and follow recipes.
- Ability to expand and condense recipes.
- Ability to perform job functions with minimal supervision.
- Ability to work cohesively with co-workers as part of a team.
- Maintain and strictly abide by state sanitation/health regulations and restaurant requirements.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.
- Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.
- Meet with Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
- Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table, and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures.
- Complete opening duties:
- Set up workstation with required mise en place, tools, equipment, and supplies according to standards.
- Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards.
- Check production schedule and pars.
- Establish priority items for the day.
- Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
- Transport supplies from the storeroom and stock in designated areas.
- Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
- Start prep work on items needed for the particular menu of the day.
- Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
- Continue prep work after the meal period for the next meal service.
- Check the printer at the workstation; ensure that it is in working order and that there is enough paper available for the shift.
- Prepare all menu items following recipes and yield guides, according to department standards.
- Inform the Sous Chef of any shortages before the item runs out.
- Inform F&B service staff of 86'd items and the number of available menu specials throughout the meal period.
- Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
- Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
- Maintain proper storage procedures as specified by Health Department and restaurant requirements.
- Minimize waste and maintain controls to attain forecasted food costs.
- Disinfect and sanitize cutting boards and worktables.
- Transport empty, dirty pots and pans to the pot wash station.
- Direct and assist Stewards in order to make clean-up a more efficient process.
- Review status of work and follow-up actions required with the Head Cook before leaving.
- Successful completion of the Restaurant training/certification process.
- Breakdown workstation and complete closing duties according to department standards:
- all food items to the proper storage areas.
- Rotate all returned products.
- Wrap, cover, label, and date all items being put away.
- Straighten up and organize all storage areas.
- Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
- Return all unused and clean utensils/equipment to the specified locations.
- Ice down hot items from the steam table, so they cool quickly.
- Turn off all equipment not needed for the next shift.
- Restock items that were depleted during the shift.
- Assist with inventories as scheduled.
- Assist in plating up Banquet hot meals as assigned.
- Follow maintenance program and cleaning schedule.
- Perform duties in other areas of the kitchen as assigned.
- Work at off-premise functions.
- Research new menu items.
- Attend designated meetings (Line-up, monthly meeting, general session, e.g.).
- Provide Lateral Service if and when possible.
- Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.
- External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.
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