What are the responsibilities and job description for the Culinary Associate position at Tandem Hospitality Group?
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Job Description
A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.
Job Responsibilities
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Job Description
A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.
Job Responsibilities
- Set up stations and collect all necessary misenplais to prepare menu for service
- Weigh and measure ingredients for cooking
- Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items
- Prepare sauces and garnishes for allocated station
- Cover, date and correctly store all food items as per safe food-handling procedures
- Inform chef in advance of likely shortages
- Ensure the correct temperature of food
- Taste all food items for quality before serving
- Use food preparation tools in accordance with manufactures instructions
- Close the kitchen correctly and follow the closing checklist for kitchen stations
- Maintain an organized and sanitized work area at all times
- Constantly use safe and hygienic food handling practices
- Return dirty food preparation utensils to the appropriate areas
- Assist staff with other duties as assigned by kitchen manager
- Sanitize refrigerators and storerooms
- Operate and maintain all kinds of kitchen appliances
- Perform record keeping and reports generation duties
- Order and take delivery of food and supplies
- Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager
- Maintain outstanding working relationships with staff, guests and supervisors
- Performs other duties as assigned, requested or deemed necessary by management
- High School graduate or equivalent vocational training
- Strong written and verbal communication skills
- Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
- Punctuality and reliable attendance.
- Interpersonal skills and the ability to work well with co-workers and the public.
- Proper food safety training and certification as described by law
- Ability to lift 60 lbs and stand for long periods of time
- High level of professionalism
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