Line Cook

Summary of Position:

The incumbent that assumes the role of Line Cook will be working on a variety of stations in a highvolume kitchen environment. He / She is responsible for creating an exceptional culinary experience for the guests through preparation cooking and food presentation. The incumbent must adhere to all sanitation regulations and requirements and also be responsible for the correct handling and preparation of all food items and equipment. He/ she will report directly to the Sous Chef/Head Chef with a dotted line to the Operations Manager.

Required Technical Competencies:

Education:

• Certification in Culinary Arts
• Additional education training and certificates

Experience:

• Minimum of three (3) years of handson experience in a similar environment
• Suitable training
• Food Handler’s Permit

Competency Level: Foundational

This requires a good understanding of the business structures operations food and beverage and financial performance and includes responsibility for implementing and achieving results through own actions rather than through others.

• Compliance
• Leadership Ability
• Communication
• Responsibility
• Coachability
• Teamwork
• Commercial Awareness

Skills:

• High confidentiality and integrity
• Availability to work nights weekends and holidays.
• Positive engaging personality and professional appearance
• Ability to multitask
• Excellent problemsolving skills
• Handson experience with costing
• Outstanding communication and leadership skills
• Up to date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office restaurant management software (Poster) POS)
• Ability to stand walk bend etc for extended periods and lift up to 25 lbs.
• Ability to work in teams.

Key Responsibiliities:

• Contribute to the maintenance of an efficient level of hospitality service to the hotel guests.
• Play a key role in the life of stocks/supplies.
• Help in maintaining the quality of dishes and equipment.
• Maintain all regulatory and cleanliness requirements.
• Assist in continuous workflow and efficiency.

Accountabilities:

• Prepare cook and serve menu items at the required standard.
• Take control of the food service to ensure timely delivery of items.
• Produce highquality plates including both design and taste.
• Prepare all menu items by strictly following recipes and yield guides.
• Check supplies and prep lists and ensure all items are prepped in a timely fashion.
• Set up the station with par stocks of menu items and prepare the dishes designated for that station.
• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
• Ensures that all products are stored properly with labels in the correct location at the
• appropriate levels at all times.
• Check and ensure the correctness of the temperature of appliances and food.
• Serve food in proper portions on to correct serving vessels and plates.
• Monitor and maintain kitchen equipment.
• Remedy/report any problems or defects.
• Maintain a clean work environment by removing trash cleaning tables and workstations and equipment.
• Adhere to all food safety and quality regulations.
• Comply with nutrition and sanitation regulations and safety standards.
• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef/Head Chef to ensure optimum service to guests.
• Assist in providing onthejob training & development of new cooks.
• Carry out scheduled functions.
• Perform other related duties as assigned.

Standards of Performance:

• Quality service and pleased guests.
• Minimal wastage and properly stocked areas.
• Seamless service.
• Full compliance with regulatory and cleanliness requirements.
• Great customer service.