Line Cook 2 - Avocet Hospitality Group

POSITION SUMMARY:

The Line Cook 2 position is to prepare food for the restaurant, bar, and banquets. The Line Cook 2 is responsible for preparing quality food and pleasing presentations, and meeting food handling and quality assurance standards. The line cook assists the chef with consistent execution of culinary operations. They are to provide the highest level of service in support of the company, core values, standards, and goals.

While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

MAIN DUTIES AND RESPONSIBILITIES:

• Greet and interact with internal and external guests in a genuinely warm and friendly manner using professional language.

• Prepares all food items as directed.

• Maintain a clean and organized pantry and coolers

• Clean countertops and walls, mop floors

• Follow recipes and properly and efficiently prepare and present all food items to be served, including accommodating special guests requests.

• Communicate the need for goods to be ordered to kitchen leadership.

• Follow all specifications and to properly set up hot and cold line stations.

• Communicate all guest requests to an appropriate leader in a timely and professional manner.

• Maintain a thorough knowledge of menu items.

• Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.

• Maintain neat, clean, and professional appearance according to standards

• Comply with all company safety and security policies and procedures. Report accidents, injuries, and unsafe conditions

• Comply with company and departmental safety rules and regulations, including the proper handling of all relevant equipment and machinery.

• Attend all training and meetings as directed.

• Perform other tasks, including cross-training as directed.

• Assist with training of new line cooks and prep cooks to properly execute preparation of menu items in accordance with the recipes and menu cards

• Help create a positive and collaborative work environment through teamwork, positive attitude, always doing the right thing, even if no one is watching.

• Execution of all meal periods, room service, banquets, and amenities you are scheduled for, as well as assisting, directing and supporting your kitchen teammates as necessary.

• Above average knowledge of soups, stocks, and sauces

• Must have above average knowledge of sautéing, culling, broiling, poaching, boiling, steaming, and braising.

• Above average knowledge of fabrication of basic proteins required.

• Assists the chef and sous chef monitoring and ordering inventory

• Thorough knowledge of all outlets, banquet, and culinary menus and operations

• Responsible for punctuality when reporting to work, and clocking in and out

• Work a flexible schedule including nights, weekends, and holidays

• Other duties as required. The Line chef will be responsible for other job related duties as required by the Chef de Cuisine, Sous Chef, or any member of management.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Certification:

• Associates Degree or related work experience. The line cook 2 will have had formal culinary training either from a Culinary/hospitality associates program or related work experience.

• ServSafe Food Handler’s Certification. The Line Cook must have a current ServSafe Food Handler’s Certification prior to their first day of work.

• Experience within luxury brand/markets - preferred

Experience:

• 3 years proven cooking experience in similar scope and title in an upscale or fine- dining establishment.

• Above average understanding of various cooking methods, ingredients, equipment, and procedures.

• Familiar with the industry’s best practices including cleanliness, safety, sanitation, and food handling.

Skills:

• Commitment to guest satisfaction and service excellence.

• Accuracy and speed in executing assigned tasks. Ability to work under pressure, be organized, be self-motivated, and work well with others.

• Ability to read, speak and understand the English language in order to follow recipes and communicate with the team.

• Proficiency in using and handling culinary equipment and tools.

• Proficient in knife skills.

• Basic knowledge about preparing sauces.

• Ability to learn and perform all essential job functions accurately and safely with minimal supervision.

WORKING CONDITIONS:

Equipment to Be Used:

General cooking appliances including but not limited to the following: Gas Range, Grill, Charbroiler, Fryer, meat slicer, food processor, blender, convection oven, steam table, hot holding cabinets, sharp knives.

Physical & Mental Requirements:

• Must be able to both stand and walk for extended periods of time

• Must be able to push, pull, lift, and carry up to 50 pounds.

• Ability to bend, kneel, squat

• Ensure various physical movements throughout the work areas, such as reaching, extending arms over head, bending and stooping are performed safely

• Use their hands to handle, control, or feel objects, tools, or controls.

• Must be able to communicate with team members and other members of management both verbally and written.

• Ability to adapt in an ever changing and sometimes stressful work environment

Work Environment:

• Must be comfortable working in a shared space, with constant noise, without the use of a private office.

• Must be able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.

• Must be able to work safely in a kitchen environment with high temperatures and humidity

• Are often exposed to hazardous situations and conditions that produce cuts or minor burns.

• Are often exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.

• Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice; so flexibility is paramount in this business