The Line Cook will prepare all orders in accordance with business demands and supervisor guidelines, ensuring efficiency and the highest quality. This includes producing à la carte orders as well as prepping for buffets, banquets, salad bars, and hors d’oeuvres.

Responsibilities

• Open stations, preparing, and organizing the station and cooking all food necessary to start serving.
• Prepare all items for service, sauces, soups, buffet entrees, and switch over from multiple meals services.
• Rearrange the line to facilitate cooking and service.
• Prepare all orders as turned in by waiting staff and ensure all orders are cooked quickly and according to order; also ensure that food leaves the kitchen in peak condition.
• Learn menus, recipes, preparation, and presentation.
• Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
• Cook only sufficient food in advance to cover expected business volume and to maintain quality.
• Prepare all food needed by other kitchen departments which is best prepared by this department.
• Prepare all food for the next shift and for the following day as required and directed by the Supervisor.
• Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations
• Other duties as assigned by the leader
• Candidate must be able to work weekends and holidays

Education and Experience

• HS Diploma or equivalent
• Minimum 1 year cooking experience at a full-service restaurant or hotel.

• Open stations, preparing, and organizing the station and cooking all food necessary to start serving.
• Prepare all items for service, sauces, soups, buffet entrees, and switch over from multiple meals services.
• Rearrange the line to facilitate cooking and service.
• Prepare all orders as turned in by waiting staff and ensure all orders are cooked quickly and according to order; also ensure that food leaves the kitchen in peak condition.
• Learn menus, recipes, preparation, and presentation.
• Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
• Cook only sufficient food in advance to cover expected business volume and to maintain quality.
• Prepare all food needed by other kitchen departments which is best prepared by this department.
• Prepare all food for the next shift and for the following day as required and directed by the Supervisor.
• Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations
• Other duties as assigned by the leader
• Candidate must be able to work weekends and holiday