LINE COOK

Job Summary

Ensure quality and consistency of all food menu items. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality. Job Activities Maintain professional appearance standards as directed in the Company Employee Handbook. Anticipate and accommodate the needs of the guests. Handles all allergy and/or dietary restrictions and modifications. Accurately follows all orders received from the POS system and/or direction from the expeditor.

Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue. Follow supervisor’s instructions, communicate with and supports co-workers, while being a team player. Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard. Possesses general knowledge of the venue. Complies with Department of Health and company sanitation standards. Communicates product needs to the chefs and the support staff.

Required to check cover counts, BEOs and/or Fire Sheets. Properly sets-up station and performs opening/closing procedures as directed by management, including: Stocks station with prescribed supplies. Sets “mise en place” following FIFO and company standards. Wipes down and sanitizes station. Performs opening side-work as prescribed. Performs closing side-work as prescribed. Reports all breakage, damage of equipment or furniture immediately to management.

Attends and participates in daily pre-service meetings (where applicable). Attends and participates in any training sessions or departmental meetings. Learn by listening, observing other team members and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of Company, its partners and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members.