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JOB TITLE: Line Cook
DEPARTMENT: Food & Beverage
REPORT TO: Executive Chef
CLASSIFICATION: Non-Exempt; part-time or full-time
JOB STATEMENT/PURPOSE:
Line cooks are responsible for preparing and/or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Able to prepare food according to specifications and food handlers’ guidelines
Able to do repetitive work
Knowledge of cooking procedures
Able to communicate with prep cooks & wait staff
Maintain the quality and appearance of items prepared
Stock and re-stock items prepared
Maintain cleanliness and safety in the work area
Label and date all food stored and rotate food as needed
Able to work in a high paced and hot environment
Able to multi-task
Maintain thorough understanding of menu items and preparation techniques
JOB SPECIFICATIONS:
Previous kitchen experience in a restaurant or hotel is preferred but not required
Must have general knowledge of kitchen related equipment
Knowledge of safety rules for kitchen equipment
Able to lift 50 lbs. and stand for long periods of time
Arrive on time and demonstrate effective time management
Flexible with job duties
Able to work all shifts and holidays
Report to managers when something is broken or needs repair
Follow written and verbal instructions
Works well as part of a team
Provide prompt, courteous, and professional service to customer
Conducts themselves (acts & dresses) professionally at all times while setting the standard for all team members.
Other duties as assigned, including tasks which support the essential functions and may be changed or redesigned
