Line Cook

Job Description

Job Description

Core Job Responsibilities:

The Line Cook will be responsible for supporting the outlet kitchen chefs and assisting with supporting kitchen staff. This role will work on multiple stations within the kitchen and ensure the preparation and quality of food are to outlet standards.

We believe that every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities.

• Everyone is an Ambassador – It is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need.
• Everyone works in Safety –If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual.
• Everyone works in Security –If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern.
• Everyone works in EVS –If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual.
• Everyone works in Guest Experience –If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.

Primary Job Duties: – Includes, but is not limited to:

• Preparation of food according to restaurant recipes and/or guests’ request(s).
• Assist multiple stations with food prep, cooking and plating (e.g. broiler, sauté, fryer, garde manger, etc.…), when needed.
• Maintain the highest level of food presentation and quality.
• Ensure sanitation procedures and organization of work area(s).
• Adhere to all health code regulations and standards.
• Maintain food and supply inventory and notify management of restocking requirements.
• Attend and participate in daily briefings or pre-shifts.
• Obtain and maintain position-specific licensing.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Other duties as assigned.

Qualifications:

Required :

• At least two years of cooking experience in a full service restaurant or similar environment.
• Ability to translate recipes into dishes.
• Compatible knife skills.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer service skills.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to work varied shifts, including nights, weekends and holidays.
• At least 18 years of age.

Preferred :

• Degree in Culinary Arts or a related field or training.
• Previous experience in buffet operations.
• Previous experience in a large, luxury resort setting.