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Line Cook

4 months ago

Egg Harbor City, New Jersey, United States Landmark Resort Full time

Primary Objective of Position:

Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Major Areas of Accountability:

1. Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.

2. Assumes 100% responsibility for quality and quantity of products served.

3. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.

4. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

5. Portions food products prior to cooking according to standard portion sizes and recipe specifications.

6. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.

7. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

8. Follows proper plate presentation and garnish set up for all dishes.

9. Handles, stores, and rotates all products properly.

10. Assists in food prep assignments during off-peak periods as needed.

11. Performs all accountabilities in a timely manner, following established company policy in projecting a favorable image of the restaurant to achieve objectives, public recognition, and acceptance.

12. Closes the kitchen properly and follows the closing and cleaning checklist for kitchen stations. Assists dishwashers and servers in closing the kitchen.

13. Attends all scheduled employee meetings and brings suggestions for improvement.

14. Performs other related duties as assigned by the Executive Chef or manager-on-duty.

15. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance coming to his/her attention to facilitate corrective action when appropriate.



Prerequisites:

A minimum of 2 years of experience in kitchen preparation and cooking.

At least 6 months experience in a similar capacity.

Must be able to communicate clearly with managers, kitchen, and dining room personnel.

Physical Requirements:

Be able to reach, bend, stoop and frequently lift to 40 pounds.

Be able to work in a standing position for long periods of time (up to 9 hours).