A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
The line cook will work with the kitchen staff in the daily production, preparation, and presentation of all food for the restaurant in a safe and sanitary work environment. Ensure all food is served according to specification set Supervisor.
Job Description:
ESSENTIAL FUNCTIONS
Prepare and cook food items according to recipes, daily menus, and supervisor instructions. Maintain and rotate all food items to ensure food quality; date and label all food items and actively practice FIFO (First-In-First-Out) Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. Operate food station, including performing station checklist, temperature log, counter meeting, and signage. Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. Monitor menus and spending in order to ensure that meals are prepared economically. Be knowledgeable of all stations in the restaurant. Be knowledgeable of plate presentations and preparations of all menu items. Maintain awareness of safety issues, and report them immediately to your manager.
SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE
High School Diploma/G.E.D. preferred. At least one year of culinary knowledge. Food Safety certified and strong sanitation habits. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Ability to recognize when a problem has occurred and communicate it to management.
PHYSICAL AND MENTAL REQUIREMENTS
Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day. Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. Physical presence at the job site is essential to perform job duties.
EQUIPMENT USED
Standard commercial cooking machinery and utensils. Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores. Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.
OUR COMMITMENT TO DIVERSITY, EQUITY, & INCLUSION
We embrace Diversity, Equity, and Inclusion (DEI) and the richness it brings to our company. Our commitment is to provide an inclusive workplace where individuals can bring their whole selves to work, enabling them to provide the best level of service to our diverse customer base.
