Line Cook (F&B)
Job Description
Job Description
SUMMARY :
The Line Cook is responsible for the daily preparation of food items in co-ordinance of existing recipes, policies, training, and departmental standards.
The Line Cook is expected to know, understand, and abide by established Company Policy, Departmental Procedures, and general knowledge of Federal Health Code.
ESSENTIAL DUTIES AND RESPONSIBILITIES includes but is not limited to the following :
- Sets up station according to restaurant guidelines.
- Prepares all food items as directed in a sanitary and timely manner.
- Follows recipes, portion controls, and presentation specifications as set by the Executive Chef.
- Alerts a member of the Kitchen Management Team in the event of product shortage or quality issues.
- Cleans and maintains station in practicing good safety, sanitation, organizational skills.
- Has understanding and knowledge to properly use and maintain all equipment in station.
- Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
- Performs additional responsibilities or related duties as required by the Senior Kitchen Manger, Kitchen Manager or Kitchen Supervisor at any time.
- Keep all areas clean & sanitized as directed.
- Maintain a regular and consistent attendance record.
QUALIFICATIONS :
- Minimum of 1 year full service Line Cook experience.
- Food Handling Certificate required.
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