The Line Cook is responsible for setting up and stocking the station, preparing for service, and cooking menu items in coordination with the rest of the kitchen staff for service.
Duties and Responsibilities:
- Must be able to start work as soon as 5 am, including holidays and weekends
- Manage the station from start to finish
- Cook menu items in cooperation with the rest of the kitchen staff
- Ensure that all food products have been prepared correctly before cooking and are cooked to perfection per LDV Hospitality's recipes and standards
- Complete shift work, as assigned, timely and thoroughly in accordance with department standards
- Cook and prepare food for consumption by the customer and employee meals
- Clean and stock station as assigned, by the start of each shift
- Clean equipment, as assigned, thoroughly and in a timely fashion
- Keep floor in work or service area clean, dry and free of debris
- Maintain a sanitary kitchen and work station
- Maintain a clean and safe kitchen
- Maintain all kitchen equipment and utensils
- Maintain appropriate portion-control
- Manage proper storing temperatures according to DOH regulations
- Control and limit waste
- Follow proper rotation procedures according to DOH regulations
- Follow recipes to meet LDV Hospitality standards
- Be a team player—support and assist your fellow team members whenever possible
- Communicate problems and ideas to the Chef, Sous Chef, and/or General Manager
Qualifications:
- Ability to speak, understand, read and write in English
- Must have basic math skills
- Maintain friendly, helpful and positive attitude at all times
- Adherence to company, state, and county sanitation standards
- Strict adherence to posted schedule and clock in/out at times
- Attendance to company meetings and training seminars as required
- Responsible for training and developing new employees to LDV Hospitality’s standards of service
- Adherence to company uniform and grooming policies
- Perform all other related and compatible duties as assigned by management
- Adhere to all HR policies and procedures
Education, Experience, Knowledge Requirements:
- Minimum of 1 year experience as line cook or saute cook of a fine dining restaurant or hotel
- High School Diploma or GED is preferred, but not required
Physical/Special Requirements:
- Ability to lift 30 pounds often.
- Ability to sit, stand, and bend for extended periods of time.
Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
Acknowledgment
LH Employment Services and its Managed Companies is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of any kind. LH Employment Services is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions made by LH Employment Services are based on business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, gender, national origin, ancestry, age, marital status, sexual orientation, gender identity or expression, transgender status, alienage or citizenship status, pregnancy, physical or mental disability, military status, or any other characteristic protected by the laws or regulations in the locations where we operate. LH Employment Services will not tolerate discrimination or harassment