Banquet Line Cook

Overview As a Line Cook you are responsible for preparing food, helping the kitchen staff in preparation of food items, and setting up the assigned station in compliance with standards set by the Cafeteria Chef. Responsibilities Preparing food according to food handling guidelines and cooking procedures Measuring and mixing ingredients according to recipe or use record to prepare and prep food items Stocking and maintaining sufficient levels of food products at line stations to assure a smooth service period Communicating and coordinating production with other cooks, wait staff and members of the food and beverage team Possessing knowledge of and/or becoming familiar with all kitchen equipment Adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, kettles, etc Observing and testing foods being cooked by tasting, smelling, and piercing with thermometer to determine proper preparation and cooking Plating and portioning food and maintaining consistency according to presentation specifications, using records or specs Labeling, dating and rotating all stored food Performing closing procedures including equipment maintenance and shut off, cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas Qualifications You are 18 years old You have achieved a high school diploma or general education degree (GED) You have previous kitchen experience You are available to work days, evenings, weekends and holidays #J-18808-Ljbffr Boyne Mountain Resort