The Line Cook will prepare all orders in accordance with business demands and supervisor guidelines, ensuring efficiency and the highest quality. This includes producing à la carte orders as well as prepping for buffets, banquets, salad bars, and hors d'oeuvres. Responsibilities - Open up each morning preparing and organizing the station and cooking all food necessary to start serving.
- Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.
- Rearrange the line and steam table to facilitate luncheon cooking and service.
- Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition.
- Learn menus, recipes, preparation, and presentation.
- Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
- Cook only sufficient food in advance to cover expected business volume and to maintain quality.
- Prepare all food needed by other kitchen departments which is best prepared by this department.
- Prepare all food for next shift and for the following day as required and directed by Supervisor.
- Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations
Education and Experience - HS Diploma or equivalent
- Minimum 3 months cooking experience at a full-service restaurant or hotel.
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