Reporting directly to the Sous Chef in the kitchen, the Line Cook (Cook II) is responsible for assisting with food preparation. This includes completion of assigned dishes in a quick, timely, and accurate manner.

Role Responsibilities:

• Communicates with fellow team members, line cooks and expeditors concerning menu item availability and preparedness.
• Responsible for fast and sanitary preparation of all menu items following established recipes and standards.
• Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas.
• Cross-train those within your department while encouraging, reinforcing and supporting your team members.
• Controls food production to include proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
• Oversees proper care, storage, use and cleaning of all tools and equipment.
• Able to provide relief assist Sous Chefs while providing assistance in all kitchen areas and other duties as assigned.
• Recognizes and corrects any product discrepancies and variations in quality, standards and specifications.
• Completes station checklist and par sheets one hour prior to completion of shift.
• Prepares for rush period of work without getting behind and control’s waste at end of service.
• Assist Cook III and Sous Chef with operation of Kitchen, properly execute all duties and assignments. 

Knowledge, Skills, & Abilities

• Must be able to work independently.
• Must be able to sit, stand or walk for long periods of time (4 hours).
• Must be able to respond calmly and make rational decisions when handling employee conflicts.
• Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
• Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.
• Respond to visual and aural cues.
• Must have the manual dexterity to operate a computer and other necessary office equipment.
• Must be able to tolerate areas containing dust, loud noises and bright lights.
• Must be able to work varied shifts, weekends and holidays as needed.
• Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
• Ability to speak distinctly and persuasively.
• Must be able to read, write, speak, and understand English 

Education & Experience Requirements

• High School Diploma or equivalent required.
• Minimum 3 years previous experience in culinary cooking/preparation.
• Must have excellent leadership and customer service/communication skills.
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
• Must be able to work any day of the week and any shift, including holidays and weekends.
• Must present a well-groomed appearance.
• Must be 21 years of age.

License Requirements

• None