Cook

Description

FLSA: HOURLY

POSITION TITLE: LINE COOK

DIVISION/DEPARTMENT: KITCHEN

REPORTS TO (TITLE): Lead Line Cook, Purchasing Manager, F&B Director

SUPERVISES: NONE

BASIC FUNCTION: 

Work with the kitchen department to ensure food is prepared to order and department standards are 

exceeded. Preps and prepares food for restaurant and banquets according to company standards 

and guidelines.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE:

• Minimum 2 years cooking experience preferably high volume.

• Must hold a valid Food Handler Card.

• Must be 18 years of age.

• Ability to communicate effectively with department employees.

• Self-directed.

• *****Must be able to pass a background check for felony offenses*****

PREFFERD SKILLS:

• Experience in fryer, sauté and grill stations.

• Knife skills.

• Expedite food orders accurately and in a fast-paced work environment.

ESSENTIAL FUNCTIONS:

• Prepare food to order and in accordance with quality food standards and written recipes.

• Organize food and ingredients by checking for quality, keeping track of old and new items, and 

rotating stock to ensure freshness of products.

• Follow all safety procedures.

• Ensure prompt and courteous service to guests to ensure all guest experiences are 

distinctively supreme.

• Set up restock, maintain and clean food preparation areas.

• Monitor the quality and consistency of all food served from the lines.

• Display knowledge in sanitation and sanitary food handling.

MARGINAL FUNCTIONS:

• Attend all mandatory meetings. 

• Lift 30lbs or more

• Keep work areas clean & organized.

• Report all unsafe conditions.

• Uphold the company’s Vision/Values.

ENVIRONMENT:

Work is performed on concrete, tile, linoleum, rubber mats, carpet and stairs. Floors can be wet at 

times. Rubber soled shoes are required.

ACCOUNTABILITY:

Responsible for preparation of all menu items according to specification and direction from the 

Lead Line Cook and F&B Managers