Line Cook - The Tavern

POSITION SUMMARY

The Line Cook focuses on accurately and efficiently procuring, prepping, cooking and executing all menu items to be served in the American Bounty Restaurant bar area known as The Tavern.

When classes are in session, the Line Cook works with and maintains a positive relationship with the Chef Instructors, Front of House (FOH) Instructors, students, and Assistant Restaurant Managers.

This position is responsible for maintaining high food standards and providing courteous and timely customer service while maintaining their workstation and the kitchen in a clean and orderly fashion.

ESSENTIAL RESPONSIBILITIES

• Prepares a variety of meats, fish, vegetables and other food items for cooking in broilers, ovens, grills, fryers and assorted other kitchen equipment.
• Assumes ownership for the quality of products that they serve.
• Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period.
• Follows the handling, portioning and rotation of all food products according to the Department of Health codes.
• Practices clean and sanitary work habits at their station including tables, shelves, cooking and refrigeration equipment.
• Assists in food preparation during off-peak hours as determined by the Manager on Duty (
• Follows proper plate presentation and garnish setup for all dishes.
• Assists in receiving and placement of food products and supplies.
• Provides high quality customer service in a timely manner.
• Opens and closes the kitchen properly and follows the appropriate checklists for stations.
• Any and all duties as assigned.

REQUIRED QUALIFICATIONS

Education :

High School Diploma or equivalent.

Experience :

Minimum of one (1) year experience in kitchen preparation and line-cooking.

PREFERRED QUALIFICATIONS

• Associate’s Degree from the CIA in Culinary Arts, or Hospitality Management.
• Bachelor’s Degree in culinary arts management, or a related field.
• ServSafe Certified.
• Previous experience in a supervisory role an asset.

REQUIRED SKILLS

• Able to communicate clearly with Chefs, Instructors, Managers, kitchen, and dining personnel.
• Ability to follow printed recipes and plate presentations.
• Demonstrated ability to show a high level of service responsiveness to customers.
• Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.

WORKING CONDITIONS

• Must be able to work overtime on nights and weekends as required by business needs, and available to work a flexible work schedule.
• Able to lift 50 pounds on a regular basis.
• Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.
• Ability to stand and work for extended periods of time during customary service hours.
• Throughout the performance of these job functions, the employee will be required to speak and hear. The employee is also required to stand, walk, use hands to grasp, handle and feel materials, react with hands and arms, reach, stoop, kneel, crouch and occasionally crawl, along with taste or smell.
30+ days ago