Summary The role of a line cook is to prepare culinary delights for our guests and owners. Guest satisfaction in our resort revolves around the food appearance, high quality of the food and overall dining experience. The line cook is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen. General Responsibilities Sets up station according to restaurant guidelines. Prepares all food items as directed in a sanitary and timely manner. Follows recipes, portion controls, and presentation specifications as set by the restaurant. Restocks all items as needed throughout the shift. Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills. Has understanding and knowledge of how to properly use and maintain all equipment in the station. Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas. Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen Manager at any time.

Qualifications Experience/ Knowledge:

Basic understanding of professional cooking and knife handling skills. Understanding and knowledge of safety, sanitation and food handling procedures. 1 Month Hotel \ Resort Cook experience required

Skills/Aptitudes:

Professional communication skills are required. Ability to take direction. Ability to work in a team environment. Ability to work calmly and effectively under pressure. Must have problem solving abilities, be self-motivated and organized. Commitment to quality service, and food and beverage knowledge

License/Qualifications:

Food Handlers permit required. Must be able to work nights, weekends, some overnight shifts and holidays. Must be able to speak, read and understand basic cooking directions.

Source:

Hospitality Online