Description:
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
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Maintain professional appearance standards as directed in the Company Employee Handbook.
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Anticipate and accommodate the needs of the guests.
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Handles all allergy and/or dietary restrictions and modifications.
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Accurately follows all orders received from the POS system and/or direction from the expeditor.
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Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue.
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Follow supervisor’s instructions, communicate with and supports co-workers, while being a team player.
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Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard.
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Possesses general knowledge of the venue.
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Complies with Department of Health and company sanitation standards.
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Communicates product needs to the chefs and the support staff.
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Required to check cover counts, BEOs and/or Fire Sheets.
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Properly sets-up station and performs opening/closing procedures as directed by management, including:
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Stocks station with prescribed supplies.
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Sets “mise en place” following FIFO and company standards.
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Wipes down and sanitizes station.
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Performs opening side-work as prescribed.
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Performs closing side-work as prescribed.
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Reports all breakage, damage of equipment or furniture immediately to management.
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Attends and participates in daily pre-service meetings (where applicable).
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Attends and participates in any training sessions or departmental meetings.
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Learn by listening, observing other team members and sharing knowledge while leading by example.
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Portrays a positive and professional attitude.
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Demonstrates knowledge of Company, its partners and supporting hotel environments.
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Works as part of a team and provides help and support to all fellow team members.
Requirements:
- Company in-venue Line Cook training and Food Handling Certificate.
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Previous culinary experience preferred.
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Experience as a line cook in a high-volume culinary operation preferred.
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Must be able to stand, lift and bend for extended periods of time.
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Must be able to bend and lift to 50 lbs.
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Role may include job duties or tasks requiring repetitive motion.
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Exposure to hot kitchen elements or cleaning materials.
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Must be able to work and remain focused in a fast-paced and ever-changing environment.
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Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.