JOB OVERVIEW:

As a Line Cook, you will be assisting the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property from the daily operation of the restaurant catering and special events. The Cook will be responsible to maintain a clean and organized kitchen, as well as Training Co-workers on an as-needed basis.

SKILLS & QUALIFICATIONS:

• Critical thinking, problem solving, judgement and decision-making abilities are necessary.
• Ability to maintain positivity and diplomacy in a fast-paced environment.
• Possess strong interpersonal skills and is able to interact and communicate successfully to the residents and team.
• Possess the ability to be hands-on and work any kitchen position.

PHYSICAL REQUIREMENTS:

• Ability to lift up to 50lbs following appropriate safety procedures.
• Ability to work in various positions, including, but not limited to stooping, standing, bending over, sitting, kneeling and squatting for extended periods of time, climbing stairs, navigating the property/building quickly and easily as required to meet the job function
• Ability to work extended and flexible hours and weekends as needed.
• Ability to repeat various motions with the wrists, hands and finger

DISCLAIMER STATEMENT

The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time.

LI-KS

• Works with the Executive Chef and Sous Chef to deliver vibrant menus.
• Ensure all safety procedures are being followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards.
• Basic cooking technic knowledge: Braising, Sautéing, Roasted, Grilling, Recipes, Ratio, Portion controls, and other cooking technics as determined by the Chef.
• Basic Knife handling skills and knowledge of correct use for each knife.
• Participates in catering (food and beverage) for functions.
• Actively participate in prep and daily set up of kitchen.
• Maintains a high level of energy and passion throughout service hours.
• Strong inventory and Production ability, in a timely and efficient manner.
• Understand inventory and products controls within culinary guidelines.
• Ability to work in all service types (a la carte, buffet, etc.).
• Maintain a spotless kitchen at all times. Ensure the utmost proper hygiene by maintaining their own clean uniforms, personal grooming and food handling.