Line Cook
Hospitality CoOp LLC
Job Title :Line Cook Reports to: Executive Chef General
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
- Arranges tickets and orders food preparation so that guests receive food in the order it should be sent out.
- Oversees and organizes kitchen stock and ingredients.
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
- Keeps cooking stations stocked, especially before and during prime operation hours.
- Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
- Supervises all food preparation and presentation to ensure quality and restaurant standards.
- Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities.
- Verifies that food storage units all meet standards and are consistently well-managed.
- Assists Executive Chef with menu creation.
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
- Additional duties, projects and initiatives as assigned by the Director of Culinary.
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar, dining areas and event center. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
- Responsible for ensuring consistent high quality of food preparation and service.
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Must maintain ServSafe certification, as well as ensuring required certification of all staff.
- Upholds all ServSafe, state and local guidelines.
- Ensure that proper security procedures are in place to protect employees, guests and company assets.
- Ensure a safe working environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that an employee is injured.
- Interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
- Produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Provide direction to employees regarding operational and procedural issues.
- Formal Culinary Training preferred.
- Previous Restaurant Experience.
- Strong Organizational Skills, attention to detail, knowledge of restaurant regulations.
- Ability to Work Under Pressure.
Vacancy posted 4 days ago
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