211340 GR Line Cook

JOB SUMMARY:

The Line Cook will accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

POSITION AUTHORITY:

The incumbent is authorized to take reasonable action necessary to carry out assigned duties and responsibilities, provided such action is consistent with position guidelines as outlined below.

POSITION GUIDELINES:

Position guidelines include, but are not limited to, established company and department policies and procedures and all supervisory directives.  The incumbent is expected to exercise sound, reasonable judgment and initiative, and give high priority to accuracy and details in the performance of job responsibilities.

ESSENTIAL FUNCTIONS:

• Assume 100% responsibility for quality of products served
• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Portion food service products prior to cooking according to standard portion sizes and recipe specifications
• Maintain a clean and sanitary work station area including tables, shelves, grill, broiler, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Follow proper plate presentation and garnish set up for all dishes
• Handle, store, and rotate products properly
• Assist in food prep assignments during off-peak periods as needed
• Close kitchen properly and follows closing checklist for kitchen stations and assists others in closing the kitchen
• Attend scheduled employee meetings and bring suggestions for improvements
• Ensure food is reheated at the correct temperature
• Handle fresh seafood with care keeping it iced down at all times
• Ensure the line is properly set for the next day
• Any and all other duties as assigned; duties are subject to change as management deems necessary to best serve the needs of Moody Gardens

EDUCATION/ EXPERIENCE REQUIREMENTS:

• Minimum 2 years prior Kitchen Preparation and Cooking Experience required
• Minimum 6 month prior experience in a similar capacity required
• Must obtain Food Handlers certification prior to beginning work

REQUIRED SKILLS:

• Must be reliable and responsible
• Must be able to communicate effectively with Managers, Kitchen staff, and dining room personnel
• Must maintain personal hygiene in accordance with Moody Gardens standards for food service personnel

PHYSICAL REQUIREMENTS:

• Ability to transport up to 50 pounds
• Ability to lift up to 35 pounds regularly
• Ability to remain standing for entire shift
• Must possess manual dexterity required to use knives and kitchen appliances