Line Cook

Location 319 New Zealand Rd,Seabrook, NH, 03874,United States Base Pay $21.00 - $23.00 / Hour Employee Type FT80 Non-Exempt Essential Duties and Responsibilities Reports directly to the Sous Chef / Executive Chef Interact positively and effectively with Co-workers and Management Requires dependable, punctual attendance and be willing to work flexible hours, varied shifts and attend mandatory meetings Ability to obtain and maintain an NH State Health Card The Cook also assists and completes duties as requested by the Sous Chef and Executive Chef Prepares food that is to be grilled, fried, broiled, or prepared in the pantry; ensures that all plates served are the best quality, aesthetically appealing and cooked to the Guest’s specifications Ability to adjust food items to accommodate guest allergies or specific requests Determine if food items are cooked to proper specifications Ensure that all food is covered, dated and rotated on a daily basis and stored according to the FIFO procedure i.e. First In First Out Assists coworkers, as needed, to ensure efficient operation of the Cook line Preparation of daily menu items and related kitchen duties and cleaning Accurately organizes and prepares food for large groups Assist other cooks and/or chefs with food assembly process Portions, arranges and garnishes food per the Culinary SOPs Ensure freshness of all items; maintains small condiments with fresh contents Ensures the required handling, refrigeration and freezing of menu items is performed correctly Properly use all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders etc. Keep work area in compliance with Health Regulations and F&B Departmental SOPs All other duties as assigned Qualification Requirements Basic food preparation knowledge and line work experience Strong verbal and written communication skills Knowledge of standard kitchen measurements Knowledge of kitchen equipment Knowledge of food storage and rotation (FIFO) Knowledge of food & health regulations Requires the ability to follow directions and procedures Strong organizational skill Ability to learn how to use the Kitchen Display System (KDS) Education and/or Experience High School diploma or equivalent. Six months’ experience working as a Cook in a high-volume kitchen environment preferred. Age and Certifications 18 years of age or above Ability to obtain a Health Department Food Service Card Language Skills Ability to speak, read, write and understand written instructions in English required. Ability to speak Spanish a plus Mathematical Skills Ability to follow Recipe Measurements Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Reasoning Ability Ability to apply common sense reasoning to a variety of situations. Ability to read and understand a variety of instructions furnished in written, oral or diagram form. Ability to respond to common inquiries or complaints. Physical Demands The physical demands described here are representative of those that must be met by the Employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and listen. The employee is also regularly required to stand and/or walk for long periods at a time and the use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, kneel, crouch or crawl. Employee must be able to lift, carry and push objects weighing up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus. Work Environment The work environment is fast paced and long side working with co-workers in a small area. The noise level in the work environment is loud in a daily basis. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus. When on the casino floor or other designated areas, employee may be subjected to tobacco smoke. Due to the unpredictable nature of the hospitality/entertainment industry, employees must be able to work varying-schedules to reflect the business needs of the property. Summary The Cook’s primary role is to create a friendly and professional atmosphere between the BOH (back of house) Chefs & Cooks and FOH (front of house) Servers & Server Assistants while ensuring the highest quality and timely preparation of Restaurant Food Menu items. The Cook also adheres to any other menu specifications, procedures and directions given by the Sous Chef and/or the Executive Chef. #J-18808-Ljbffr Kids for the Future