Line Cook

Line Cook

As a member of our hospitality team, the primary responsibility of a Line Cook is to prepare, season, and cook a variety of food items for either the hotel Restaurant outlets Pastry Kitchen or Banquet Kitchen by following recipes and direction of culinary supervisors and chefs to ensure the accurate preparation of all dishes and food items. This role is responsible for cooking a variety of items correctly, cleaning, and maintaining equipment. A crucial part of this role is maintaining cleanliness in the service line, following production lists, keeping records of production usage and leftovers, and upholding quality and consistency standards.

Prepare all items according to recipe cards and directions provided by chefs and plate dishes in alignment with hotel use records to ensure consistency and meet guest expectations.

Conduct sensory evaluations (taste, smell, and visual inspection) of all products before service to ensure only high-quality ingredients and correct recipes are utilized.

Promptly report any substandard or low-quality products to the Supervisor or Chef to address and rectify issues.

Maintain accurate timing and pace during service to ensure guests receive their food promptly and enjoy a seamless dining experience.

Handle and store all equipment properly. Keep the service line and related areas clean at all times by following the "clean as you go" policy and using sanitizers to disinfect food contact surfaces.

Ensure the workstation is efficiently set up before all meal functions to maximize productivity during food service.

Store and handle food items properly to minimize waste and misuse, being mindful of food costs.

Strive to serve guests only the highest quality products, reflecting the hotel's commitment to excellence. Utilize recipes and use records to maintain consistent quality.

Conduct daily taste panels to ensure that all dishes are perfectly seasoned and appropriate to serve.

Uphold strict standards of food sanitation and quality, including regular cleaning of equipment, mopping floors, and emptying trash.

Monitor and maintain safe temperatures for hot holding and cold holding of food items, by state laws and food safety regulations.

Ensure proper sanitation practices during meal periods, including promptly removing trash, dirty dishes, and equipment, and cleaning up spills.

Be willing to perform any reasonable task assigned by Lead Cooks, culinary supervisors, or hotel managers to support kitchen operations effectively.

Foster positive working relationships with all team members in the department and throughout the hotel, promoting teamwork and cooperation.

Qualifications

High School or better in HS Diploma/GED.

Food/Bev Handler Card

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