Line Cook

POSITION SUMMARY:The primary responsibility of the Line Cook is to guarantee the quality and proper standards as well as maintaining culinary production and quality levels as set by The Leinster. The Line Cook prepares, cooks, garnishes & presents food.PRIMARY JOB DUTIES:Arrive at property in uniform at scheduled time.Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.Turn or stir foods to ensure even cooking.Season and cook food according to recipe standards.Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.Portion, arrange, and garnish food per chef direction and recipe standards.Maintain standards of hygiene throughout the kitchen.Regulate temperature of ovens, broilers, grills, and roasters.Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates.Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards.Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area.Ensure the proper execution of all recipes and menu items.Stores unused food properly to minimize waste and maximize quality.Prepares a list of perishable items on a daily basis to insure proper rotation and utilization.Quantity and Quality control must be consistent with pars as set by the Head Chef.Ensures quality of product and presentations throughout service.Maintain menu knowledge and attention to detail plate presentation.Exhibit a thorough knowledge, understanding and application of all cooking techniques.Adhere to all Health Department requirements.Adhere to all work rules, procedures and policies established by the company.Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cleaning, as directed by chef and/or management.Physical Requirements:Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.Ability to stand and exert well-paced mobility for entire shift.Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift, hold, and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).Proper usage and handling of various kitchen machinery to include slicers, chopper, grinders, mixers, and other kitchen related equipment.Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.Ability to shout in order to be heard above the ambient noise level.Ability to bend, stoop, squat, carry, push and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.Requires manual dexterity to use and operate all necessary equipment.MINIMUM QUALIFICATIONS:Minimum two to four years of related experience, preferably in high volume hotels or restaurantsStrong cooking and production skillsMust have strong customer service orientationMust have strong team orientationMust be able to work without close supervisionFlexible and long hours sometimes requiredAvailability to work holidays, nights, and weekendsAssociates may be required to work varying schedules to reflect the business needs of the restaurant.