Summary:
The line cook reports directly to the sous chef and executive chef. The line cook is responsible for the preparation of high quality food in a timely, efficient, sanitary and consistent manner. The line cook must be prepared to work in a fast paced work environment while maintaining the organizational ability to identify and act on the job duties quickly and effectively. A line cook must be prepared to work as a team member in a dynamic workplace, follow all safety procedures and have a high work ethic and positive attitude.
Job Responsibilities & Duties:
Prepare ingredients then cook and assemble dishes as indicated by recipes
Perform portion control and minimize waste to keep cost within forecasted range
Ensure that all dishes are prepared in a timely manner by restocking ingredients at work station and meeting prep times to ensure smooth delivery
Set up and clean station according to restaurant protocol
Maintain a clean work station area, including kitchen equipment, tables, and shelves
Comply with applicable sanitary, health, and personal hygiene standards
Ensure quality and freshness of ingredients and products
Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef
High School Diploma or equivalent required; culinary degree preferred
1-3 years of experience cooking in a restaurant, hotel, or resort preferred
Understanding of cooking methods and procedures, and knife handling skills
Ability to perform tasks with accuracy, speed, and attention to detail
Ability to read and follow cooking directions
Ability to remain calm in a fast-paced environment
Must be organized and self-motivated
Must be able to stand, bend, stretch, and lift, and carry heavy materials
Please send resume to the email listed below or go to the Career's tab on the Per Diem website. It will prompt you to the TFB Hiring site. Select Per Diem and Line Cook.
