Line Cook

BASIC FUNCTIONS:

Maintain a commitment for guest service. Maintain the highest quality and consistency.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

One to two years culinary experience in similar operation

.

Average knife skills.

High school diploma or equivalent.

Previous experience kitchen operation

Positive personality

Growth mindset

Product knowledge

Reliable transportation

Punctuality

Accountability

ESSENTIAL FUNCTIONS:

Prepare recipes in with Hotel’s standard recipes.

Assist receiving food requisitions checking for food products quality and amount.

Inform sous chef regarding set up and the food requisitioning for upcoming functions.

Responsible for the care and cleanliness of kitchen equipment.

Inspect all refrigeration and dry storage for proper handling and rotation.

Report irregularities and defects in equipment and machinery to sous chef.

Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.

Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and put on cafeteria shelf.

Maintain sanitation and safety per ServSafe standards.

Ability to learn new menus, and prepare specials. 

MARGINAL FUNCTIONS:

Respond to any reasonable task assigned by sous chef.

Assist in other areas of the kitchen as needed.

Knowledge of kitchens and storage areas.

Knowledge of use, cleaning, and safe handling and breakdown of all equipment.

ENVIRONMENT:

Inside main kitchen standing on hard Tile floors. busy noisy environment. working around hot stoves.

Work may be performed in small areas having a two foot access: work entails varying conditions of noise levels, temperature illumination and air quality.