Cook - Line I - Culinary Cafe

DUTIES AND RESPONSIBILITIES:

• Directs and assists in setting up hot and cold line per menu period and banquets.


• Understands and assists in the adherence to all preparation techniques, portion and plate presentation for menu items. Maintains consistencies with the above.


• Read food orders as they come in and directs as well as participates in the cooking of the food according to the guidelines set by the Chef de Cuisines and Sous Chef.


• Directs and assists in breaking down hot line, putting foods away according to proper storage and rotation procedures using the “Day Dot” system. Maintains integrity of Refrigerators and Storage areas.


• Inspects hot/cold lines at end of the shift, insuring that food is stored properly, equipment is cleaned and shut off. Reports any equipment malfunctions to the Chef de Cuisines and Sous Chefs.


• Adhere to the Restaurant Employee Health Policy


• Directs and assists in following daily and weekly cleaning schedules.


• Actively participates with Chef de Cuisines and Sous Chef in assuring that adherence to accepted food handling safety specifications is maintained with consistency.


• Actively assists in organization, preparation and execution of all banquets.

SAFETY RESPONSIBILITIES AND REQUIREMENTS:

• Performs job responsibilities and operates equipment according to the company safety and training programs


• Reports safety or hazard concerns to management


• Reports any on the job injury to management


• Takes personal responsibility for safety every day

QUALIFICATIONS/REQUIREMENTS/EXPERIENCE/EDUCATION:

• Minimum two years experience in preparing fine foods with “Cook to Order” experience.


• Able to read and execute orders and recipes as written in a desired time table set forth by the management team


• Demonstrated ability to lead and direct others while maintaining the standards set fourth by the Chefs.


• ServSafe Certificated


• Must have the ability to stand, walk, and lift often


• CPR Required or willing to obtain 

SCHEDULE

• Food & Beverage operates 6-7 days per week. As needed, Food & Beverage


• employees must be available for overtime hours.