Job Title:Line Cook
Reports to: Executive Chef
General
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Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
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Arranges tickets and orders food preparation so that guests receive food in the order it should be sent out.
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Oversees and organizes kitchen stock and ingredients.
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Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
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Keeps cooking stations stocked, especially before and during prime operation hours.
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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.
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Supervises all food preparation and presentation to ensure quality and restaurant standards.
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Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities.
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Verifies that food storage units all meet standards and are consistently well-managed.
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Assists Executive Chef with menu creation.
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Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
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Additional duties, projects and initiatives as assigned by the Director of Culinary.
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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.
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Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
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Responsible for ensuring consistent high quality of food preparation and service.
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Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
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Must maintain ServSafe certification, as well as ensuring required certification of all staff.
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Upholds all ServSafe, state and local guidelines.
Operational Responsibilities
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Ensure that proper security procedures are in place to protect employees, guests and company assets.
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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.
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Interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
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Produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
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Cooks or directly supervises the cooking of items that require skillful preparation.
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Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
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Provide direction to employees regarding operational and procedural issues.
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Formal Culinary Training preferred.
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Previous Restaurant Experience.
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Strong Organizational Skills, attention to detail, knowledge of restaurant regulations.
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Ability to Work Under Pressure.