SUMMARY
The Line Cook prepares food, helps the kitchen workers in the preparation of food items and sets up allocated stations for menu, as instructed by the Executive Chef and compliant with health and hygiene standards.
S/he also arranges, prepares and break downs the buffets and food displays while maintaining the uppermost hygienic standards.
ESSENTIAL RESPONSIBILITIES
- Set up stations and collect all necessary supplies to prepare menu for service
- Prepares a variety of foods, meat, seafood, poultry, vegetable, and cold food items
- Arranges sauces and supplementary garnishes for allocated station
- Covers, dates and correctly stores all bits and pieces and food prep items
- Notifies Chef in advance of likely shortages
- Serves menu items compliant with established standards
- Uses food preparation tools in accordance with manufactures instructions
- Closes the kitchen correctly and follow the closing checklist for kitchen stations
- Maintains a prepared and sanitary work area at all times
- Keeps the work area fresh all through the shift
- Makes sure all storage areas are tidy, and all products are stored appropriately
- Constantly uses safe and hygienic food handling practices
- Returns dirty food preparation utensils to the appropriate areas
- Assists with all duties as assigned by Kitchen Manager
SUPERVISORY RESPONSIBILITIES
No supervisory responsibilities
OTHER SKILLS AND ABILITIES
The Line Cook must be able to understand and follow directions and interact positively with coworkers.
QUALIFICATIONS
An individual must be able to perform each essential responsibility 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.
EDUCATION AND/OR EXPERIENCE
High school or equivalent education. 3-5 years’ experience in fine dining or private club.
LANGUAGE SKILLS
The Line Cook must be able to understand directions and follow recipes written in English.
MATHEMATICAL SKILLS
The Line Cook must be able to do basic math, adding, subtracting, multiplying, and dividing with using fractions.
REASONING ABILITY
The Line Cook is expected to solve problems within her/his scope.
CERTIFICATES, LICENSES, REGISTRATIONS
A ServSafe certificate is preferred.
PHYSICAL DEMANDS
The line cook must be able to lift and carry up to 50 lbs. S/he is standing all day long and often works overtime in busy seasons.
WORK ENVIRONMENT
The Line cook is exposed to extreme heat in the kitchen environment.
