The Line Cook prepares and cooks menu items following company recipes and standards. Ensures quality, portion control, and cleanliness while maintaining a safe and efficient work environment.
Responsibilities:
Prepare menu items according to recipes and presentation standards.
Maintain cleanliness and organization in assigned station.
Ensure food is properly stored, labeled, and rotated.
Assist in receiving and stocking supplies.
Follow all food safety and sanitation procedures.
Perform other duties as assigned by the Chef or Supervisor.
Requirements:
Proven experience as a cook in a hotel or restaurant kitchen.
Ability to follow recipes and maintain consistency in dishes.
Knowledge of kitchen safety and sanitation standards.
Ability to stand for extended periods and lift up to 30 pounds.
Availability for flexible shifts, weekends, and holidays.