Kitchen Line Cook

Line Cook

The primary responsibility of this position is to prepare all menu items, special menu requests and buffet offerings. Specific responsibilities include, but are not limited to the following:

• Is responsible for the preparation, quality, delivery, portion controls and ticket times of all hot and cold menu items and special food requests.
• Is responsible for the preparation and delivery of all buffet items ensuring adequate quantities for guest consumption.
• May modify menus based on availability of inventories.
• Creates cost efficient buffet selections and monitors guest preferences related to continuation or discontinuation of buffet items.
• Operates a variety of kitchen equipment including steamers, ovens, skillets, woks, deep fat fryers, range, choppers, slicers and mixers.
• Manages and maintains stock rotation and all food inventories.
• Is responsible for waste control and using food inventories to ensure limited waste or spoilage.
• Reviews food inventories and requisitions food supplies to maintain availability.
• Is responsible for the set up and cleaning to ensure sanitation compliance with Tribal Sanitation Health Regulations and guidelines.
• Manages all closing activities that includes food cool down, storage and throw outs and documents throw outs for manager review.
• Performs other duties as assigned.

Internal: Constant contact with Food and Beverage staff and occasional contact with other associates. External: Limited contact with suppliers.

Supervision Received: Performs position responsibilities under the direct supervision of the Kitchen Supervisor or the Kitchen Manager checking with supervisor frequently for directions or questions.

Education: A high school education or equivalent is required.

Experience: A minimum of three years experience preparing foods in a high volume, full service, kitchen environment is required. A minimum of one year prior experience preparing foods including the use of various types of cooking equipment and utensils, measuring and timing is required.

Skills: Must possess excellent interpersonal, communication, prioritization, and mathematical skills. Must possess a comprehensive working knowledge of food production, sanitation guidelines and the operation of numerous kitchen appliances and equipment. Must maintain a professional demeanor in stressful situations as necessary.

Working Environment:

• Work Conditions: The majority of responsibilities are performed within the kitchen with exposure to differentials in temperature.
• Exposure to Hazards: Controlled exposure to high temperatures from cooking equipment and food preparation may occur. May be exposed to situations where hazardous chemicals, sharp implements, spills, wet floors or guest behaviors may create undesirable conditions.
• Physical Requirements: Continual walking, bending, standing and lifting is required.

Behaviors: The vision, goals and objectives of Lake of the Torches Resort Casino requires the Line Cook to perform in both a professional and personable manner. The manner in which the employee relates to fellow employees, customers and visitors is considered parallel in importance to technical knowledge and ability. Respect and consideration given to the dignity of each customer, visitor and fellow employee is a requisite of successful job performance.

Other: Must attend all mandatory meetings and participate in departmental training and development sessions.