Line Cook

The Cook assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook will maintain a passive leadership role in maintaining adequate production level from the Kitchen staff.

Responsibilities

Prepare and present food according to established recipes, quality expectations, guest dietary requirements and presentation guidelines; Consistently and timely deliver food order during high-volume periods; Complete daily set-up duties for kitchen line in a timely manner; Cook food items by grilling, frying, sautéing, steaming, and other cooking methods as specified; Read and interpret food orders and tickets accurately; Communicate with restaurant staff as needed for order clarification and updates; Collaborate with culinary team to plan and execute daily menus and special events; Continuously check the quality of food, confirming it is prepared, plated and presented in an appealing manner before served; Participate in daily, routine, and detailed kitchen clean-up and maintenance tasks; Strictly follow all required cross-contamination protocols, company standards, and guidelines regarding cleanliness, organization and food preparation

Requirements

2+ years professional line cook or similar kitchen experience, specifically in fine dining, high-end hotels, resort, or conference center; High school graduate or equivalent; Mastery of foundational cooking techniques (grilling, saucier, sautéing, roasting, poaching, searing); Excellent communication and collaboration skills; Exceptional attention to detail in plating and presentation; Excellent time management and multitasking skills; Advanced knife skills; precision in cutting and butchery; Able to easily adapt to unexpected changes and demands from guest requests and/or host; Ability to prepare the exact same high-quality dish repeatedly; A high sense of urgency to work in a fast-paced environment; Solid understanding of menu execution and kitchen operations; Knowledge of food safety, sanitation, and health standards; Passion for culinary excellence and exceptional guest experiences; Ability to work in a high-pressure environment focused on speed, efficiency, and perfection; Ability to push, pull, lift, and carry heavy pots, food and tubs up to 50 lbs.; Ability to observe and adhere to all Health and Safety regulations and company guidelines for food handling, cross-contamination protocols, and sanitation; Food Handler Certification or the ability to get it

Nice to have

Formal Culinary Training in a culinary arts school or apprenticeship with professional chefs