Line Cook Seasonal

Position: Seasonal Line Cook (Seasonal, Full-Time)


Reports To: Executive Chef & Sous Chef

FLSA Status: Hourly

Department : Kitchen

Job Summary: The Line/Prep cook prepares dishes in conjunction with the Executive Chef/Sous Chef and is responsible for ensuring that standards are maintained for his/her section. It is a vital part of the position to maintain the highest possible food quality for both guests and staff. He/she is responsible for his/her professional appearance and will be expected to meet Health Department grooming standards and wear a full, clean uniform throughout each shift (Which includes only an OM Jacket, black/checkered pants, and non-slip shoes, a hat, a black or blue marker, a pen, and a thermometer).

This position coordinates with:

• Executive Chef
• Sous Chef
• Kitchen Supervisor
• Food & Beverage Manager & Supervisor
• Servers/Bartenders

Job Tasks / Duties: The Cook duties include but are not limited to:

• Carefully and safely prepare food according to the Executive Chef / Sous Chef direction and as ordered by the server, taking care to portion correctly and present appealingly.
• Proactively tell the Executive Chef/Sous Chef if we are running low or out of any food item.
• Maintaining quality and quantity control in all aspects, from portion control to the freshness of the product presented. (i.e.. Dating products, labeling, FIFO)
• Ensure that the cleanliness of the kitchen is met and /or exceeds company and health department standards.
• To understand and comply with food hygiene regulations.
• To ensure that all equipment is clean and in good order, and to notify the Executive Chef and F&B Manager when it is not.
• To carry out any reasonable requests made by a member of the management team.
• To be honest, trustworthy, tolerant, and punctual
• To be self-motivated and be able to work without supervision
• Always supports his or her section in difficult and pressurized situations with grace and professionalism.
• Ensure that all potential and real Hazards are reported immediately.
• Do your part to stay within budget by taking steps to control food waste, loss and usage.
• Ensure food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment.
• Check pars for shift use, ensuring that correct amounts are pulled for prep and noting items that need replenishment.
• Clean as you go, keeping kitchen clean and sanitized.

Keys to Successful Performance:

• Be honest, trustworthy, tolerant and punctual
• Be self-motivated and be able to work without supervision
• Always support the staff in difficult and pressurized situations with grace and professionalism.
• Ensure that all potential and real hazards are reported immediately and rectified.
• Be fully conversant with all departmental Fire, Emergency and Bomb procedures.
• Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees.
• Ensure the safety of the fellow staff and guests, as well as the property of all within the premises by applying Old Memorial standards listed in our employee manual and employee roles.
• Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others.

Schedule: The Seasonal Line Cook will work approximately 40 hours per week during the in-season.


The above-mentioned hours may vary based on required service levels.


Note:

This document reflects the job content at the time of writing and may be subject to periodic change.

Employee Name:


Signature:


Date:


Requirements

Job Tasks / Duties: The Cook duties include but are not limited to:

Carefully and safely prepare food according to the Executive Chef / Sous Chef direction and as ordered by the server, taking care to portion correctly and present appealingly.

Proactively tell the Executive Chef/Sous Chef if we are running low or out of any food item.

Maintaining quality and quantity control in all aspects, from portion control to the freshness of the product presented. (i.e.. Dating products, labeling, FIFO)

Ensure that the cleanliness of the kitchen is met and /or exceeds company and health department standards.

To understand and comply with food hygiene regulations.

To ensure that all equipment is clean and in good order, and to notify the Executive Chef and F&B Manager when it is not.

To carry out any reasonable requests made by a member of the management team.

To be honest, trustworthy, tolerant, and punctual

To be self-motivated and be able to work without supervision

Always supports his or her section in difficult and pressurized situations with grace and professionalism.

Ensure that all potential and real Hazards are reported immediately.

Do your part to stay within budget by taking steps to control food waste, loss and usage.

Ensure food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment.

Check pars for shift use, ensuring that correct amounts are pulled for prep and noting items that need replenishment.

Clean as you go, keeping kitchen clean and sanitized.

Keys to Successful Performance:

Be honest, trustworthy, tolerant and punctual

Be self-motivated and be able to work without supervision

Always support the staff in difficult and pressurized situations with grace and professionalism.

Ensure that all potential and real hazards are reported immediately and rectified.

Be fully conversant with all departmental Fire, Emergency and Bomb procedures.

Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees.

Ensure the safety of the fellow staff and guests, as well as the property of all within the premises by applying Old Memorial standards listed in our employee manual and employee roles.

Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others.

Schedule: The Seasonal Line Cook will work approximately 40 hours per week during the in-season.


The above-mentioned hours may vary based on required service levels.


Note:

This document reflects the job content at the time of writing and may be subject to periodic change.

Employee Name:


Signature:


Date: