Line Cook - 1983

Job Description

Job Description

Three Oaks Hospitality is looking for professional line cooks to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction goals.

Supervisory Responsibilities:

• None.

Duties/Responsibilities:

• Measure and assemble ingredients for menu items
• Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours
• Maintain accurate food inventories
• Properly store food items at appropriate temperatures
• Rotate stock items as per established procedures
• Restock kitchen for subsequent shifts
• Ensure that the food prep area and kitchen are cleaned and sanitized throughout and at the end of your shift
• Set up and stocking stations with all necessary supplies.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Performs other related duties as assigned.

Required Skills/Abilities:

• Excellent understanding of various cooking methods, ingredients, equipment, and procedures
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices
• Excellent communication skills.

Education and Experience:

• High school diploma or GED.
• Culinary school diploma preferred.
• Valid Food Handlers Certificate.
• Previous experience as a line chef, restaurant cook, or prep cook preferred.

Physical Requirements:

• Remain standing for extended periods of time.
• Bending, squatting and lifting up to 20 lbs. for short distances.
• Ability to work with varying noise levels

Benefits:

• Employee Discount
• Referral Program
• Flexible Schedule
• Paid Training