Line Cook

Description

• Prepare cold food items including, but not limited to, salads, fruits, dressings, fish items, and appetizers, according to designated recipes and quality standards
• Manage guest orders in a friendly, timely, and efficient manner
• Ensure knowledge of menu and food products
• Monitoring ticket times and food quality.
• Committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and prepares food with proper safety equipment, tools, and recipe specs with further direction from Kitchen Manager and Management.
• Responsible for knowing the food hierarchy in the storage of products in the cooler and freezer.
• Stock and maintain designated food stations(s)
• Visually inspect all food sent from the kitchen
• Practice correct food handling and food storage procedures according to federal, state, local, and company regulations
• Other duties may be assigned by the department head.

Qualifications

• Ability to communicate with the public, hotel staff, and management in a professional manner.
• Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industrys best practices
• A culinary school diploma is a plus but not required
• Excellent people skills with a friendly attitude
• Responsible and trustworthy
• Ability to work a flexible schedule, including weekends and holidays.