Line Cook

Line Cook - River Landing Clubhouse

Location: Wallace NC

Full and Part Time Position Available

Mainly Nights and Weekend Availability Needed

General Responsibilities
Line Cook functions under the direct supervision of Executive Chef, Sous Chef, Kitchen Manager, and Kitchen shift Supervisor.
To insure quality portioning and handling of all food items and to carry out the final preparation and service of foods that have been ordered by the servers in accordance with the standards that have been established by the company in a fast and efficient manner.

Functions and Specific duties:
To cook, serve, and present food to the required company standards (Any Fine or Casual Line Station) of quality, quantity, and presentation upon receipt of a check as outlined in the standard recipe manual.
To properly store and rotate all prepped and prepared menu food items in compliance with company and local health, hygiene, and holding temperature regulations.
To strive for maximum yields, portion control, of all menu items and eliminate unnecessary waste.
To check, prior to service, that the kitchen has the required par stock for normal business.
To maintain, cleanliness and hygiene in work area.
To assist all kitchen staff in closing procedures including trash disposal and sanitary cleaning of dishes and utensils.
To conserve energy wherever possible, ensuring all unused equipment is, turned off.
To, assist in carrying out systematic training of kitchen staff.
Always seek to improve speed and efficiency in preparing and filling orders.
To carry out all duties as, may be, requested, by the Chef management or the Front of the House management.

At least two years experience as a line cook in a fine or casual dining restaurant.

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