What are the responsibilities and job description for the Line Cook position at Hidden Valley Lake Association?
SUMMARY: This position requires a person who possesses excellent cooking skills, the line cook is pivotal in maintaining a well-organized station for preparing and presenting products of the highest quality. While working in a clean, sanitary, orderly and safe fashion, the line cook must work closely with the Kitchen Supervisor/Kitchen Manager/Food & Beverage Director, and all other kitchen staff to create a tightly knit team of professionals who present a unified team. Above all, the line cook must do all they can to contribute to an environment where professionalism, cooperation and enthusiasm can flourish among the restaurant staff.
ESSENTIAL DUTIES AND RESPONSIBILITIES: This list of tasks is illustrative ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all of the duties listed, nor does it necessarily list all possible duties that may be assigned.
• Prepare food according to recipe and restaurant specifications in a timely and efficient manner
• Use any checklists, cleaning lists and have finished in a timely manner as not to hinder the guest’s service
• Follow Kitchen Supervisor/Kitchen Manager/Food & Beverage Director’s direction to manage all aspects of your station.
• Arrive as scheduled for your daily shift. Be prepared to take notes to carry out Kitchen Supervisor/Kitchen Manager/Food & Beverage Director’s direction.
• Check station from prep lists and verbal communication to set priorities for your shift.
• Bring any problems or shortages to the Kitchen Supervisor/Kitchen Manager/Food & Beverage Director’s attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station.
• Set up station according to menu needs and be set for service time.
• Prep food products for shift: Use proper rotation, first in first out and check for quality while preventing food waste.
• Perform correct cooking techniques specific to your station. Seasoning, sautéing, grilling, braising, steaming vegetable, meat and fish cookery.
• Understand how to use operate and care for all kitchen equipment.
• Maintain an organized and clean work area at all times. Observe good sanitation practices and safety procedures.
• Daily duties may also include but are not limited to unpacking and stocking kitchen deliveries, as well as assigned cleaning duties.
• Check out with the Kitchen Supervisor/Kitchen Manager/Food & Beverage Director daily before leaving your shift.
• Maintaining all necessary and/or required certifications and trainings, including ABC, ServeSafe and any other as required by HVLA.