Line Cook, Legacy Hotel (Food Services)

The Line Cook is responsible for the preparation of food using recipes and menu items created by the Executive Chef to help keep the kitchen running smoothly.

Essential Job Responsibilities:

• Follow recipes, portion controls and presentation specifications as set by the Executive Chef.
• Learn menus, recipes, preparation and presentation standards.
• Arrange and organize the line and steam table to facilitate meal period cooking and service.
• Ensure that all food that leaves the kitchen is of the highest quality and consistency.
• Use best judgement to cook only necessary food to cover expected business volume.
• Observe and test foods to determine if they have been cooked properly.
• Prepare food products for main kitchen line and banquet consumption using standardized food preparation techniques.
• Prepare all cold sauces, dressings, salads and desserts for restaurant and banquet consumption.
• Wash, peel, cut and seed vegetables and fruits. Clean and cut meat, poultry and seafood.
• Label and date all food containers and rotate using first in, first out standards. Make sure that all perishables are kept at proper temperatures.
• Store foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. Maintain sanitary regulations of food temperatures. Ensure to rotate all products.
• Ensure work areas are always clean, safe and organized.
• Maintain confidentiality of guest and proprietary information, protecting company assets.
• Handles guest challenges in a friendly and courteous manner
• Answers all phone calls in a friendly and courteous manner
• Establish and maintain good communications and teamwork with fellow employees
• Perform any other duties as requested by management.

Job Knowledge, Skills, and Responsibilities:

• Previous kitchen line cook experience (hotel or restaurant preferred)
• Willing and able to obtain ServSafe certification
• Culinary ability to plan, prepare basic sauces, soups, salads and dishes with minimum supervision
• Knowledge of all applicable health, sanitation and licensing ordinances
• Must maintain composure and objectivity while in stressful, high-pressure situations.
• Must be able to work with and understand basic arithmetic functions.
• Must have a positive attitude and have a team mindset.

Physical Demands and Work Environment:

• Ability to lift, move, push and pull equipment or boxes in excess of 40lbs.
• Ability to stand for duration of shift.
• Frequent bending to access ingredients in coolers or reach for items on high shelves.
• Ability to use hands and fingers in grasping, pinching, chopping, pulling, and lifting motions associated with preparing and cooking products using knives, utensils and cookware.
• Ability to work flexible hours to include nights, weekends and holidays is required.

Salary Minimum: 16Salary Maximum: 16