Copy of Seasonal Line Cook

Description

Description: Assists in the production, execution of all banquets, snack bar and a la carte services. The Line Cook will provide proper organization, prep, and cooking as directed by the Executive Chef.

• Assist Chef in Completion of Pool Cafe service
• Preps station and replenishes with all of its components having a par stock
• Cooks and plates menu items in cooperation with rest of kitchen ensuring proper temperature, doneness, and working in sync with rest of kitchen
• Organize, consolidate prep, make notice of needs, and notify supervisor.
• Assist in putting away all orders properly
• Utilizing prep, and food, for service, specials, buffets, and family meal
• Cleaning of station, kitchen, and all of its associated parts as directed by Chef
• Sanitation of station and kitchen to be held to serve safe standards
• Works various buffet stations as needed for specials events including grills, sauté, breakfast, and carving stations
• Assist dishwashers in organizing and cleaning of kitchen as needed
• Has a positive work ethic and professional approach with coworkers and customers
• Is punctual for shifts and has proper uniform including an apron, chef’s jacket, pants, and hat
• Works with a pace and attention to detail

Requirements

• High school diploma or equivalent qualification.
• A minimum of 2 years of experience in a similar role.
• In-depth knowledge of restaurant best practices and cooking methods.
• Excellent communication and organizational skills.
• Aptitude for multi-tasking.
• Must be able to work cooperatively and efficiently in a team.