Job Description

Position: Line Cook

Department: Kitchen

Reports to: Chef

Job overview

A Cook's major responsibility is to prepare food, help the kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards.

She/he also arranges, prepares and break downs the buffets and food displays while maintaining the uppermost hygienic standards.

Cook Responsibilities

Set up stations and collect all necessary supplies to prepare menu for service Prepare a variety of foods; meat, seafood, poultry, vegetable and cold food items Arrange sauces and supplementary garnishes for allocated station Cover, date and correctly store all bits and pieces and food prep items Notify Chef in advance of likely shortages Serve menu items compliant with established standards Use food preparation tools in accordance with manufactures instructions Cooperates and delegates work properly and in a fair manner. These are essentials for the smooth operations of the kitchen. Re-organizes refrigerators, restocks items up to par, reorganizes section for next meal period. Close the kitchen correctly and follow the closing checklist for kitchen stations Maintain a prepared and sanitary work area at all times Keep the work area fresh all through the shift Make sure all storage areas are tidy and all products are stored appropriately Constantly use safe and hygienic food handling practices Returns dirty food preparation utensils to the appropriate areas Assist with all duties as assigned by the Chef or the immediate supervisor.
Job Types: Full-time, Part-time, Permanent

Benefits:

Dental care Discounted or free food Extended health care On-site parking
Work Location: In person