["Line Cook","Line Cook"]

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Food Safety and Quality Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar, dining areas and event center.

Job Title:Line Cook

Reports to: Executive Chef

General

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Arranges tickets andorders food preparation so that guests receive food in the order it should be sent out.
• Oversees and organizes kitchen stock and ingredients.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Supervises all food preparation and presentation to ensure quality and restaurant standards.
• Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Assists Executive Chef with menu creation.
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• Additional duties, projects and initiatives as assigned by the Director of Culinary.

Food Safety and Quality

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar, dining areas and event center. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Must maintain ServSafe certification, as well as ensuring required certification of all staff.
• Upholds all ServSafe, state and local guidelines.

Operational Responsibilities

• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that an employee is injured.
• Interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

Human Resources

• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Provide direction to employees regarding operational and procedural issues.

SKILLS/QUALIFICATIONS:

• Formal Culinary Training preferred.
• Previous Restaurant Experience.
• Strong Organizational Skills, attention to detail, knowledge of restaurant regulations.
• Ability to Work Under Pressure.

Skills & Requirements Qualifications