Job Title: Line Cook
Department: F&B
Reports to: Executive Chef (in absence of Executive Chef, this position reports to Banquet Chef or Sous Chef)
Job Summary: The line cook is responsible for the proper execution of all recipes and plates assigned to any station he/she is working, on any given shift. Provide assistance in the training of less experienced line cooks, as well as any assistance needed on any other station during service (Restaurant or Banquet).
The line cook must be able to keep an open, professional and constant line of communication between the Executive Chef, Banquet Chef and Sous Chef, as well as all other line cooks/stewards in order to ensure the proper timing, quality and quantity of food leaving the kitchen. This is a full-time position averaging 38 hours/week.
Job Duties:
- Working & showing mastery of all stations in restaurant kitchen.
- Attends and participates in daily service meetings.
- Proficient at working and prepping banquet functions.
- Expedite line when business needs dictate.
- Delegate prep tasks to ensure readiness for service.
- Total awareness of storage locations of all food/food related products.
- Awareness and adherence of quality standards as set by Executive Chef on all items.
- Thorough knowledge of all opening/closing duties of kitchen.
- Ability to train new cooks on at least one station, with supervisory skills over kitchen stewards.
- Fills out beginning-of-shift prep list for the line.
- Excellent time management skills.
- Ability to manage change effectively.
- Awareness and adherence to FIFO (First In/First Out) procedures.
- Presenting a clean station and uniform at all times.
- Responsible for following equipment cleaning schedule.
- Responsible for setting a good example and ensuring staff abides by safety, sanitation standards, practices and applicable laws.
- Responsible for cleanliness of kitchen, walk ins, storage areas, grills and equipment.
- Must embrace and promote all facets of hotel/restaurant guiding principles: vision, mission, service guidelines and values.
- Must be able to work a flexible schedule, work well under pressure, and meet multiple and sometimes competing deadlines.
- The incumbent shall, at all times, demonstrate cooperative behavior with colleagues and supervisors.
- The incumbent must keep information confidential, as directed in the confidentiality agreement and furthermore support and comply with all hotel/restaurant policies, procedures and standards.
- Responsible for protecting hotel/restaurant assets.
- Other duties as assigned.
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
- Must be 18 years of age or older.
Qualifications:
- To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
- Minimum two years in a lead line cook role.
- High school graduate or equivalent.
- Must own knives and understand all basic cuts.
- Ability to effectively present information and respond to questions from managers, customers, and the general public.
Physical Demands:
- The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
- While performing the duties of this job, employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear, and taste or smell. The employee frequently is required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment:
- The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts, fumes or airborne particles, outside weather conditions, risk of electrical shock, and vibration.
- The noise level in the work environment is usually moderate.
Job Types: Full-time, Part-time
Pay: $16.00 - $19.00 per hour
Work Location: In person
