Line Cook

The Cook is responsible for organizing, preparing, and cooking all food items in assigned stations for banquets and restaurant meals.

What you will be doing

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.


• Set up stations required to service all banquet functions and menu items.


• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.


• Date all food containers and rotate accordingly, making sure that all perishables are kept at proper temperatures.


• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.


• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.


• Check all food for tastes, temperature, and eye appeal.


• Constantly spot check food and quality service during all meal periods to ensure that foods served meet our portion control and quality standards. Perform as expeditor during peak meal periods.


• Operate ovens, stoves, grills, microwaves, and fryers.


• Wash and disinfect kitchen area, tables, tools, knives, and equipment.


• Prepare and submit requisitions to Executive or Sous Chef for staple food items


• Adhere to hotel/kitchen sanitation standards; avoid cross contamination of products and follow proper rotation practices to decrease spoilage.


• Adhere to recipes and food pictures to ensure uniformity and consistency.


• Consult with Executive/Sous Chef on forecasted business volumes.


• Maintain an open line of communication at all times with any and all departments


• Follow counts/food preparation on BEO

Requirements

• High School Degree or Equivalent. Degree from Culinary Program preferred


• Minimum of 2 years experience in food preparation.


• Knowledge of food preparation, menu concepts sanitation regulations, and safety measures


• Ability to communicate satisfactorily with guests, management, and co-workers


• Must possess a thorough knowledge of the hospitality industry and have intermediate kitchen skills.


• Must have or obtain a valid Food Handler's card