AM Line Cook

About the job

Under the direction of the chef, the line cook is responsible for food preparation and ensuring superior quality and consistency and presentation.

• Prepare all menu items according to standard

• Perform a variety of cooking techniques

• Portioning food appropriately

• Perform knife skills including, but not limited to, julienne, medium dice, rough chop, chop herbs, Chiffonade, etc.

• Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations

• Maintain a commitment to customer service and guest satisfaction

• Complete necessary paperwork in a timely manner

• Build positive relations with team members and supervisors

• Exhibits ability to prioritize work and ensure immediate needs are met

• Understands and shows commitment to teamwork, knowing when to ask or offer help to or from colleagues

• Assists the Executive Chef and Sous Chef's with any task requested

• Understands and follows sanitation practices

• Properly cools and stores all foods

• Keeps station and coolers clean and neat during shift and makes sure sanitation is clean and neat for on-coming shifts

• Carefully follows standard recipes when pre-preparing and preparing all items

• Assists with preparation of other food products on serving line as needed

• Has complete knowledge of all items on menu and daily specials, how to cook, plate presentations and portion size

• All other tasks and duties as assigned

• 3 years of experience

• Cooking experience at a full-service restaurant or hotel