The Line Cook is responsible for:

• Responsible for the set up, break down, clean up and food preparation of the line specific to the station he/she will be working. 
• Assist in any other areas if needed such as trash removal, washing dishes, end of night clean up, etc.

The Line Cook’s primary responsibilities will include:

• Accomplish daily assignment of duties in designated kitchen areas to the quality standards of the hotel/franchise.
• Assist the chef or front of the house staff whenever necessary as directed by a supervisor.
• Maintain food and cleanliness standards to ensure that the highest quality products are consistently maintained.
• Interact with fellow associates in a courteous and professional manner.
• Possess full knowledge of all matters relating to proper cooing techniques to exceed guest expectations at all times.
• Provide guest services in a highly professional manner exceeding guest expectations at all times.
• Report unsafe work conditions/practices and safety/security violations in accordance with company policy.
• Greet and interact with the guest in a friendly and professional manner creating the “WOW” experience.
• Perform routine maintenance and cleaning on line equipment to include but not limited to fixtures in assigned areas in accordance with department standard operating procedures and work practices.
• Inspect and evaluate physical condition of equipment daily for cleanliness. 
• Report any necessary repairs to your immediate supervisor.
• Manage time and station productivity according to the volume of business in assigned stations.
• Effectively set-up and produce a quality product from all stations in a manner adhering to health department and company standards.

Complete special projects with appropriate training as assigned by the chef.

• Able to read, write and speak basics English.
• Able to understand and apply basic mathematical skills.
• Able to apply common sense understanding to carry out simple one- or two- step instructions. 
• Able to deal with standardized situations with only occasional or no variation.
• Able to push, stand, stoop, bend, and lift items weighing up to 50-70 pounds repetitively during entire shift.
• Good attitude and work ethic practices in order to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria.
• Able to work a flexible schedule including weekends and holidays as required.

• Education –High school diploma preferred
• At least 1 year of experience on Grill, Sautee, and Pantry stations.
• Good knife skills, sauce and stock making experience required.
• Hotel/Resort experience preferred.