Line Cook

Job Description

Job Description

Position: Line Cook Exempt/Non Exempt: Non-Exempt
Reports to: Culinary Manager Direct Reports: None
Location: Catskill, NY Last Date of Change: February 09, 2024

Position Summary:
The Line Cook plays a pivotal role in overseeing kitchen operations, ensuring the smooth execution of culinary tasks across all stations. This position requires proficiency in various cooking techniques and the ability to adapt to different station requirements.

Essential Responsibilities:

• Proficiently work across all stations in the kitchen, including saute, grill, garde manger, and prep to ensure efficient kitchen operations and high-quality food production.
• Team player and coordinate kitchen prep and service, ensuring timely preparation and presentation of dishes.
• Collaborate with the Kitchen Manager and kitchen team to develop and execute menu items and new menu items seasonally.
• Maintain cleanliness and organization in the kitchen, upkeep of all kitchen equipment and facilities to adhere to food safety standards and regulations.
• Oversee inventory management, including organizing and stocking of ingredients and supplies. In an effort to assist in managing kitchen budgets, inventory, ordering frequency  and stock control.
• Facilitate clear communication and structure within the kitchen, advocating for AM and PM reports and improved communication on guest count and occupancy rates. 
• Conduct daily inspections of kitchen areas to ensure compliance with safety and sanitation standards.
• Lead by example, demonstrating professionalism, teamwork, and a commitment to excellence. Addressing any issues or concerns in the kitchen promptly and effectively with upper management.
• Perform any other duties as required to support the overall goals of Piaule Catskill.

Required Qualifications:

• Minimum of two years of culinary education.
• Minimum of five years of experience in a similar role.
• Ability to work effectively within multi-disciplinary teams and respond to business needs.
• ServSafe and TIPs or equivalent certifications.

Knowledge, Skills, and Abilities:

• Strong analytical, problem-solving, and conceptual skills.
• Excellent teamwork and interpersonal skills.
• Effective communication skills, both written and verbal.
• High level of energy, self-motivation, and guest service orientation.
• Detail-oriented with exceptional organizational skills.
• Ability to work in a fast-paced environment and handle multiple priorities simultaneously.