Cook PM SH

Line Cook

Our Line Cooks accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products, as well as prepare and portion food products prior to cooking. They also perform duties related to food and final plate preparation and presentation, including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu plates.

Specific duties include, but are not limited to:

• Prepare a variety of meats, seafood, poultry, vegetables, and other food items using recipes with broilers, ovens, grills, fryers, and other kitchen equipment.
• Assume full responsibility for the quality of products served.
• Consistently comply with standard portion sizes, cooking methods, quality standards, and kitchen policies.
• Stock and maintain sufficient food levels at line stations to ensure smooth service.
• Portion food products prior to cooking according to recipe specifications.
• Maintain a clean and sanitary workstation, including tables, shelves, grills, fryers, ovens, and refrigeration.
• Follow proper plate presentation and garnish setup for all dishes.
• Maintain respectful attitude toward all team members, front and back of house.
• Properly handle, store, and rotate all food products.
• Complete assigned tasks within designated time frames.
• Track and report food waste.
• Assist in food prep during off-peak times as needed.
• Properly open and/or close kitchen according to checklist; assist others as needed.
• Cook only items generated from the restaurant point-of-sale system.
• Perform related duties as assigned, including dishwashing, recycling prep, cleaning, and other projects.
• Correct and report any meal returns to management.
• Attend all scheduled employee meetings and contribute suggestions for improvement.
• Perform other duties as assigned by Chef or hotel management.

Please note this job description is not all-inclusive and may be amended at any time.

Ability to read and comprehend recipes and restaurant tickets.

Minimum of 2 years cooking experience.

Clear communication skills with managers, kitchen, and dining personnel.

Ability to reach, bend, stoop, and frequently lift up to 40 pounds.

Ability to stand for long periods.

Basic knowledge of kitchen sanitation, safety, and allergy procedures.

Please note this job description is not all-inclusive and may be amended at any time.

This role operates in a busy kitchen environment, as well as restaurant and meeting spaces; occasionally outdoors.

May include some office/clerical duties.

Noise levels can be loud.

Requires shifts longer than 8 hours, including evenings and weekends, working under deadlines.

Exposure to hazards such as cuts, slips, trips, falls, and burns is possible.

Frequent hand washing required.

Regularly required to talk, hear, feel, and smell.

Physically active: standing, walking, bending, kneeling, stooping, and crouching.

May need to lift items weighing up to 50 pounds.