Cook Dishes, Food Flavor, Food Presentation, Food Production, Food Quality, Health Department, Quality Monitoring, Sales Presentation, Sanitation, Seafood Department
The line cook will be responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. Nights and weekends.Â
Responsibilities
- Work with other managers and keep them informed of culinary as they arise.
- Keep Executive Chef fully informed of all problems or matters requiring his/her attention.
- Monitor quality of all food product and presentation.
Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and cold food from the pantry.
- Know and enforce all local health department sanitation laws.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Check all stations at the end of every shift for proper food storage and sanitation.
- Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories.
- Prepare meat, poultry, seafood according to daily business levels.
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DOUBLETREE BY HILTON NASHUA