Line Cook

Position Title: Line Cook

Reports To: Sous Chef

FLSA Status: Non-Exempt

OVERALL DESCRIPTION OF JOB SCOPE AND RESPONSIBILITIES:

As a line cook, you would be working on a variety of stations in a high-volume kitchen environment. Responsible for creating an exceptional culinary experience for the guests through preparation, cooking, and food presentation. Takes leadership role during the absence of the Head Chef and Sous Chef.

RELATIONSHIPS:

This position reports to the Sous Chef, retains relationships with peers and all other departments within the hotel/restaurant, maintains relationships with current and prospective customers and guests.

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES:

Please note that the essential job functions listed here are not all-inclusive, rather they indicate the types of activities normally performed by this position and, therefore, may be modified and revised. Other duties may be required and assigned from time-to-time.

• Works in the designated station as set by Executive Chef and/or Sous Chef.

• Able to organize the assigned work area and efficiently put away orders.

• Able to prepare and sell food within recommended time frames to meet guest expectations.

• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

• Able to produce quality product in a timely and efficient manner for the guests.

• Responsible for maintaining cleanliness and sanitation in the assigned work area.

• Responsible for preparing and cooking all food items by the recipe and to specification.

• Prepare ingredients for cooking, including portioning, chopping, and storing food.

• Prepare all menu items by strictly following recipes and yield guide.

• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.

• Slices, grinds and cooks meats and vegetables using a full range of cooking methods.

• Wash and peel fresh fruits, vegetables and also weigh, measure and mix ingredients in correct proportions.

• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.

• Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.

• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.

• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.

• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

• Check and ensure the correctness of the temperature of appliances and food.

• Serve food in proper portions on to correct serving vessels and plates.

• Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

• Minimize waste and maintain controls to attain forecasted food cost.

• Review status of work and follow-up actions required with the head chef before leaving.

• Assists in providing on the job training and development of new cooks.

• Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.

JOB QUALIFICATIONS:

• High school diploma or equivalent required.

• Previous experience in similar role.

• Excellent customer service skills.

• Excellent verbal and written communication skills.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

Physical demands commonly associated* with the performance of the functions of this job. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit, stand, bend, climb, lift, push, pull, stoop, reach, handle, and write. The employee regularly communicates with guests. The employee is frequently required to move about and reach for items. The employee may occasionally lift and/or move up to 30+ pounds. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Environmental/Atmospheric Conditions: Environmental/atmospheric conditions commonly associated* with the performance of this job.

While performing the duties of this job, the employee will endure inside and outside conditions.

Gorman & Company is an Equal Employment Affirmative Action Employer