Line Cook - Marina Station

Summary of Position

The Line Cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Essential Duties and Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Along with complying with all laws, company policy, brand standards, the following are the Essential Functions of this position:

1. Correctly prepare all food served following standard recipes and special diet orders.
2. Ensure all dishes are presented in an appealing and timely manner.
3. Work efficiently on a specific station, including grill, sauté, fry, and pantry.
4. Assist with food preparation and stock stations with necessary supplies.
5. Maintain a clean and organized kitchen, adhering to health and safety regulations.
6. Collaborate with the kitchen team to ensure a smooth flow of service.
7. Monitor food portions, waste, and quality control.
8. Assist in the cleaning, organization, and closing of the kitchen.
9. Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
10. Set steam table; serves or ensures proper serving of food for tray line or dining room.
11. Comply with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques.
12. Store food properly and safely, marking the date and item.
13. Report necessary equipment repair and maintenance to the supervisor.
14. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.
15. Apportion food for serving.
16. Maintain daily production records.
17. Keep the work area neat and clean at all times; cleans and maintains equipment used in food preparation.
18. Complete food temperature checks before service.
19. Any other duties directed by the Kitchen Manager and/or General Manager.