Line Cook

The Line Cook is responsible for:

• Responsible for the set up, break down, clean up and food preparation of the line specific to the station he/she will be working.
• Assist in any other areas if needed such as trash removal, washing dishes, end of night clean up, etc.

The Line Cook’s primary responsibilities will include:

• Accomplish daily assignment of duties in designated kitchen areas to the quality standards of the hotel/franchise.
• Assist the chef or front of the house staff whenever necessary as directed by a supervisor.
• Maintain food and cleanliness standards to ensure that the highest quality products are consistently maintained.
• Interact with fellow associates in a courteous and professional manner.
• Possess full knowledge of all matters relating to proper cooing techniques to exceed guest expectations at all times.
• Provide guest services in a highly professional manner exceeding guest expectations at all times.
• Report unsafe work conditions/practices and safety/security violations in accordance with company policy.
• Greet and interact with the guest in a friendly and professional manner creating the “WOW” experience.
• Perform routine maintenance and cleaning on line equipment to include but not limited to fixtures in assigned areas in accordance with department standard operating procedures and work practices.
• Inspect and evaluate physical condition of equipment daily for cleanliness.
• Report any necessary repairs to your immediate supervisor.
• Manage time and station productivity according to the volume of business in assigned stations.
• Effectively set-up and produce a quality product from all stations in a manner adhering to health department and company standards.

Complete special projects with appropriate training as assigned by the chef.