AM Line Cook

Organization- Dream Nashville Summary Under the direction of the chef, the line cook is responsible for food preparation and ensuring superior quality and consistency and presentation.

• Prepareallmenuitemsaccordingtostandard
• Perform avarietyofcookingtechniques
• Portioningfoodappropriately
• Performknifeskillsincluding,butnotlimitedto,julienne,mediumdice,roughchop,chopherbs,Chiffonade,etc.
• Ensure proper receiving, storage, and rotation of food products so as to comply with health departmentregulations
• Maintainacommitmenttocustomerserviceandguestsatisfaction
• Completenecessarypaperworkinatimelymanner
• Buildpositiverelationswithteammembersandsupervisors
• Exhibitsabilitytoprioritizeworkandensureimmediateneedsaremet
• Understandsandshowscommitmenttoteamwork,knowingwhento askorofferhelpto orfromcolleagues
• AssiststheExecutiveChefandSousChef'swithanytaskrequested
• Understandsandfollowssanitationpractices
• Properlycoolsandstoresallfoods
• Keeps station and coolers clean and neat during shift and makes sure sanitation is clean and neat for on-coming shifts
• Carefullyfollowsstandardrecipeswhenpre-preparingandpreparingallitems
• Assistswithpreparationofotherfoodproductsonservinglineasneeded
• Has complete knowledge of all items on menu and daily specials, how to cook, plate presentations and portionsize
• Allothertasks anddutiesas assigned

Qualifications

• 3 yearsofexperience
• Cookingexperienceatafull-servicerestaurantorhotel