Culinary Specialist

3 weeks ago

Harbor Springs, United States Hotel Investment Services Full time
Job Summary

A Line Cook plays a vital role in preparing and executing a variety of menu items with precision and efficiency. Culinary expertise, attention to detail, ability to multitask and work quickly under pressure contribute to the success of this position.

Key Responsibilities
  • Menu Preparation: Prepare and execute a variety of menu items, including appetizers, entrees, and sides, following established recipes and guidelines.
  • Cooking and Presentation: Cook and grill food items according to specified cooking methods, temperatures, and portion sizes, ensuring optimal taste, texture, and presentation.
  • Food Safety and Sanitation: Adhere to strict food safety and sanitation standards, including proper handling, storage, and labeling of ingredients, cooking foods to food-safe temperatures, and maintaining a clean and organized work area.
  • Station Setup and Inventory Management: Set up and stock stations with all necessary supplies and ingredients before the start of each shift, ensuring a smooth and efficient service.
  • Order Management: Monitor and manage cooking times to ensure that each dish is prepared and served in a timely manner, coordinating with other kitchen staff to maintain a consistent flow of orders.
  • Quality Control: Ensure that all dishes leaving the kitchen meet the restaurant's quality standards in terms of taste, appearance, and portion size.
  • Team Collaboration: Work closely with the kitchen team, including chefs and other line cooks, to coordinate orders, communicate special requests or dietary restrictions, and maintain a harmonious and efficient working environment.
  • Inventory Control: Assist in monitoring and controlling inventory levels, notifying the kitchen manager or supervisor of any shortages or discrepancies.
  • Cleaning and Maintenance: Participate in cleaning and maintenance tasks, including equipment cleaning, dishwashing, and kitchen organization, to uphold cleanliness standards and ensure a safe working environment.
Requirements
  • Culinary Experience: Proven experience working as a line cook or in a similar culinary role, demonstrating a solid understanding of cooking techniques, flavor profiles, and food safety practices.
  • Equipment Familiarity: Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, salamanders, broilers, fryers, and other essential culinary tools.
  • Time Management: Ability to prioritize tasks and manage time effectively in a fast-paced environment to meet service demands and maintain a smooth workflow.
  • Attention to Detail: Strong focus on accuracy and precision to ensure consistency and quality in every dish prepared.
  • Communication Skills: Excellent communication and collaboration skills to work effectively as part of a team, supporting and assisting colleagues as needed.
  • Physical Demands: Ability to withstand long hours of standing, working in a hot and fast-paced kitchen environment, and lifting heavy objects (e.g., pots, pans, and food supplies).
  • Schedule Flexibility: Willingness to work evenings, weekends, and holidays, as required by the operation's schedule.
  • Food Safety Certification: Must possess, or be able to obtain, food safety certification (ServSafe or equivalent).

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