Rib Room | Line Cook 1 PM

Overview:Theposition ofLineCook 1ensures that all prep items are prepared and stored according to hotel :Independentlyprepares all food items as directed by supervisor and to the company to work on an outlet hot/cold line executing menu items in the specified timeline for each meal ability to identify and inspect all food products for all storage procedures when taking food out of walk-in and when returning food to and properly use all culinary have a solid and demonstrated understanding of cooking skills and walk-in prep area and equipment up to Health Department andEcoSurestandardsat all department meetings and other other duties assigned by :3 years of culinary experience preferred; well-versed in operation of at least one culinary use and care of cooking utensils and equipment pots pans dishware silverware glassware food slicing machine knives salad care and cleaning of all kitchen grill/stove burners microwave appliances robot coupe mechanical of basic kitchen preparation knife skills sanitation and to remain active including standing for 8 hour per scheduling to include nights weekends and be familiar withweights and measuresto follow and multiply standard have basic mathematical ability to work in a fast-paced high pressure work environment while executing delegated tasks and degree and/or formal training have unexpired Food Handlers or obtain upon be able to lift push pull and carry moderate be able to walk/stand for extended periods of time with frequent bending and be able to utilizeculinary tools (knives commercial equipment etc.) and taste/smell.