Line Cook

Line Cook

JOB DESCRIPTION

Position: Line Cook                                      

Reports to: Head Chef and Kitchen Manager

Our Beliefs

We are an organization committed to integrity, honesty and a passion for quality and innovation. We have associates that love the human race, are energetic, “show their teeth” and are proud of where they work. We support an environment that allows our associates to grow personally, professionally, and financially. We create positive memorable experiences for every guest. We work hard and have fun in the workplace. We profit by living these ideals.

As a Cook I, you would be responsible for preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

Key Responsibilities

Food Preparation:

• Prepare ingredients and cooking stations for daily menu items according to recipes and portion sizes.
• Cook and assemble dishes accurately and efficiently during service hours to meet guest orders.
• Adhere to food safety and sanitation standards at all times, ensuring proper handling, storage, and disposal of food items.
• Monitor food quality and freshness, rotating stock and alerting management of any issues.

Station Management:

• Work assigned stations on the line, such as grill, sauté, fryer, or salad station, ensuring each station is properly stocked and organized.
• Coordinate with other kitchen staff to ensure smooth and timely service during peak hours.
• Maintain cleanliness and orderliness of the kitchen and cooking stations, including equipment and utensils.

Menu Execution:

• Follow menu specifications and recipes to prepare dishes with attention to detail and presentation.
• Ensure consistency in flavor, texture, and appearance of dishes to meet the restaurant’s standards.
• Communicate effectively with the sous chef, head chef, and other kitchen staff regarding menu changes, special requests, and inventory needs.

Team Collaboration:

• Work collaboratively with other members of the culinary team to maintain a positive and efficient work environment.
• Assist in training and mentoring junior kitchen staff as needed.
• Communicate any issues or concerns regarding food quality, equipment maintenance, or kitchen operations to management.

Cleanliness and Safety:

• Maintain a clean and organized work area, including proper storage of ingredients, utensils, and equipment.
• Follow proper food handling procedures and sanitation guidelines to ensure food safety and prevent cross-contamination.
• Adhere to health and safety regulations, including wearing appropriate attire and using kitchen equipment safely.

Qualifications

• Candidate must have cooking experience at 4-5 Star set up internationally and Multiskilled chef with expertise in Garde Manger, Continental cuisine, butchery, and bakery
• Strong knowledge of cooking techniques, culinary terminology, and food safety practices.
• Ability to work efficiently in a fast-paced environment while maintaining attention to detail.
• Excellent organizational and time management skills.
• Ability to work collaboratively as part of a team and follow instructions from superiors.
• Flexibility to work various shifts, including evenings, weekends, and holidays.
• Culinary degree or certification from a culinary school is a plus, but not required.