Line Cook
3 weeks ago
Prepare and execute a variety of food products including meats, seafood, poultry, vegetables, sauces, salads and other products using a variety of techniques, equipment, and utensils working on a High Volume Line within our Newest Bally's Lincoln Expansion, Emerald Bay Food Hall.
QualificationsA minimum of one year of experience as a Line Cook.Must be able to communicate clearly with managers and kitchen personnel.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in standing position for long period of time.
Must be able to read and produce quality product on a high volume line.
Must have basic skills to recognize proper personal hygiene and cleanliness.
License Requirements Department of Business Regulations. Essential Job FunctionsComplete opening and closing checklists.
Refer to a daily prep list at start of each shift for assigned duties.
Prepares a variety of food utilizing equipment assigned, including setup and proper breakdown.
Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Portion food products prior to using according to standard portion sizes and recipes specifications.
Maintains a clean and sanitary work station area including tables, shelves, walls, and refrigeration equipment.
Closes kitchen properly and follows the closing checklist.
Properly reports equipment malfunction and/or food quality to Chef.
Inform Chef immediately of product shortages.
Perform other related duties as assigned by Chef.
Teamwork at all times.
Physical/Mental RequirementsBe able to reach, bend, stood and frequently lift up to 50 pounds.
Constantly be able to work in standing position for long period of time.
Be able to communicate clearly with managers.
Working ConditionsBe able to work in hot, cold, wet, humid and loud environment for long period of time Source: Hospitality Online
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