The posting
Overview
The Line Cook 2 position ensures all food is prepared on time and according to menu specifications. Works and communicates effectively with all other kitchen personnel.
Responsibilities:
Efficiently prepare all food items as directed by the supervisor and to the company specifications, with limited supervision from management.
Good knowledge of culinary fundamentals and techniques.
Ability to work on an outlet hot/cold line, executing menu items within the specified timeline for each meal period.
Ability to stay organized with prep sheets and station guides, with an emphasis on managing their own timeline to get ready for service.
A proper understanding of how to use all culinary equipment properly and safely.
The ability to do plate presentations that meet our specifications.
Ability to communicate with other team members.
Maintain a positive and professional attitude in stressful situations.
Attend required monthly department meetings and company training.
Complete other duties assigned by management.
Ability to work a restaurant Line.
Basic knowledge of knife skills and the different vegetable cuts.
Qualifications:
Required to have at least 2 years of culinary experience in a hotel or restaurant kitchen.
Must be able to work efficiently without needing immediate supervision from management and work well with others.
Excellent written and verbal communication skills as well as organizational skills.
Must have basic mathematical skills and an understanding of weights and measures.
Able to follow recipes.
Must have unexpired Food Handlers – or obtain upon hire.
The ability to work in a fast-paced, high-pressure work environment while executing delegated tasks and assignments.
Culinary degree and/or formal training is strongly preferred.
Must be able to lift, push, pull, and carry moderate weight.
Must be able to walk/stand for extended periods, with frequent bending and twisting.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.



