ACCOUNTABILITY
As a Line Cook, you will be responsible for preparing and cooking a wide range of dishes, from appetizers to entrees. You will work in a fast-paced kitchen environment, ensuring that all dishes are prepared to the highest quality and presentation standards.
REPORTS TO AND IS SERVED BY: Head Chef & Restaurant Manager
FLSA Designation: Non-Exempt
WHAT TO EXPECT
Food Preparation: Prepare ingredients for cooking, including chopping, slicing, and marinating, following recipes and kitchen guidelines.
Cooking: Cook and prepare a variety of dishes, such as appetizers, entrees, and desserts, ensuring proper portion control and presentation.
Station Management: Manage a specific station (e.g., grill, sauté, or pantry) during service, including cooking, plating, and maintaining cleanliness.
Quality Control: Monitor the quality of ingredients and finished dishes, ensuring they meet the restaurant's standards for taste, presentation, and safety.
Timing: Coordinate the timing of multiple orders to ensure all dishes are served simultaneously, maintaining an efficient and smooth kitchen operation.
Cleanliness: Maintain a clean and organized workspace, including following food safety and sanitation guidelines.
Inventory Control: Keep track of ingredient levels, notify the kitchen manager of any low inventory, and assist in receiving and storing deliveries.
Collaboration: Work closely with other kitchen staff to ensure a cohesive and successful kitchen team.
Adaptability: Be prepared to work in a fast-paced and high-pressure kitchen environment, while maintaining composure and efficiency.
Compliance: Adhere to all safety and sanitation guidelines, as well as restaurant policies. Other duties as assigned and supporting other departments when required.
Attend and participate in all property or department meetings as requested. Obtain any required certifications necessary.
HELD ACCOUNTABLE TO
Build Brand standards, maintain food safety policies and procedures, guest satisfaction, maintain a clean and welcoming environment, and support operations.
SOFT SKILLS
CHARACTERISTICS: Agreeable, patient, stable, self-confident, analytical, drives change, methodical.
MINDSET: Entrepreneurial and infinite mindset, which prioritizes both personal and professional growth.
HARD SKILLS
EDUCATION AND EXPERIENCE:
Food Handlers Certificate is required. Safe Serving Certificate is required.
Must be able to operate commercial dish machine, vacuum, carpet cleaner, and similar commercial equipment used to maintain the hotel.
Be familiar with or capable of learning the computer systems and electronic machines used to carry out the tasks of this position.
PHYSICAL DEMANDS: lift, carry, push, and pull up to 50+ lbs. Standing for extended periods and performing repetitive motions.
TRAVEL: N/A
POSITION: On-site work at the hotel property.
