Stores and handles food properly, following Health Department requirements. Finger/hand dexterity in order to operate food machinery. Recording daily inventory of the cold/hot station. (NOTE: kitchen equipment and food and non-food items), Serves meals on the patient tray line, using standardized portion sizes, or as marked, Follows recommended serving portion size from recipe or production sheets, Follows menus provided and makes changes according to food supplies after consulting with Director or Dietitian, Checks next day menus for necessary pre-preparation (i.e. Utilizing food inventory on hand whenever possible, ensuring high level of staff satisfaction with meals, High level of guest satisfaction with food presentation and quality according to guest comment cards, Low loss of merchandise through spoilage or pilferage, Inspect all kitchen surfaces to ensure that all areas are safe and sanitary in accordance with food handling, Estimate expected food consumption based on previous trends and developments, Prepares and bakes simple pastries and rolls, Completes production sheets and other records as required, Maintains clean work areas, utensils, and equipment, Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures, May be required to prepare special diets according to prescribed standards, Inventory, place orders and properly store, date, and rotate food items, Ability to safely use cleaning equipment and supplies, Inspect all kitchen surfaces to ensure that all areas are safe and sanitary in accordance with food handling procedures, Seasons and prepares a wide variety of foods such as vegetables, fruits, meats, soups, salads, and cereals in accordance with prescribed recipes, Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs, Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises, Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day, Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions, Check daily production sheets and check with Chef or lead cook as to daily work need, Assist in any area of the kitchen as needed, Possessing knowledge of Kitchen hardware and their particular function for use in breakdown and cleaning, Utilize all trimmings, excess and unused portions of food items, Assisting the Chef on Duty on banquet and/or conference dining dish out for food service, Three years of experience in heavy volume food production in a restaurant setting, Ability to operate kitchen power equipment, Prepares food items according to specific standards, Maintaining a high level of sanitation and safety in the Kitchen prep areas, High school diploma or equivalent experience/training, Understanding of regulatory health and safety requirements, Ability to transport, handle and/or lift 40 lbs. Line Cook Job Description. When you know the skills, abilities, knowledge, experience, etc. Objective : Results-oriented Chef with 15 years of experience in restaurants and catering. Line Cook with 5 years of experience in Cajun, Creole, and Middle Eastern Cuisines. Provided quality customer service for clients of the store. Store and label leftovers, Maintain a clean work environment at all times, Support dishwasher/cleaning staff as needed, Help guests, answer questions, and fulfill culinary requests, Develop weekly specials, banquet menus, and dinner menus, Manage food cost, inventory control, ordering and kitchen maintenance, Minimum of 1 year of experience in a full service restaurant, ServSafe certified or the ability to gain certification within 30 days of hire, Banquet, buffet and catering experience preferred, Enjoy an atmosphere of learning and camaraderie, We offer opportunities for personal growth and advancement, 1 to 2 years experience in quality kitchen environment, Food Safety and Sanitation training a plus, Maintains food service, portion, and presentation standards established by BallenIsles, Prepares hot and cold food items for daily service and special functions, Maintains a clean work station to follow established sanitation standards, Ability to communicate and follow instruction in English is required, Must be able to work a flexible schedule, including weekends & holidays, Providing quality service in a busy environment, Prepare food items, ensuring consistency and compliance with the restaurant’s recipes, portioning, cooking, and waste control guidelines, Provide courteous and informative customer service in an “open kitchen” format, while ensuring that assigned station is stocked and clean, Follow restaurant guidelines concerning guest services, food and physical safety, maintenance, and equipment/space cleaning requirements at all times, Maintain organization, cleanliness and sanitation of work areas and equipment, Current and valid ServSafe or California Food Handler’s card or equivalent, Consistently prepares hot or cold food selections to standards established by the Executive Chef, High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience, Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Have knowledge of recipes, Demonstrate the ability to organize work for maximum production. Line Cook Job Description He is an experienced cook with knowledge of different cuisines. Maintained sanitation, health, and safety standards in work areas. Restock all items as needed throughout shift and clean/maintain station while practicing good safety and sanitation skills, Prepare a variety of meat, seafood, poultry, vegetable, and cold food items, Arrange sauces and supplementary garnishes for allocated station, Use food preparation tools in accordance with manufactures instructions, Close the kitchen correctly and follow the closing checklist for kitchen stations. Set up stations and collect necessary supplies to prepare menu. You can get there with a palatable line cook resume summary or resume objective. Maintain a clean and sanitary work station. Make only authorized food substitutions, Coordinate service with other departments as necessary. Requires stamina for standing and strength for lifting and moving products, Assures proper portioning, plating, temperature, garnishing and presentation of food items, Specific vision abilities required by this job include close vision, distance vision, and depth perception, Ability to speak clearly and listen attentively to staff, peers, supervisors, and guests, Ability to read and write to facilitate the communication process, Ability to lift pots, pans, etc; up to 50 pounds in weight, Communicates equipment repair needs with chef, Checks and dates all deliveries received and reports any variances to chef in charge, Processes inventory requisition and receives supplies as necessary for quality production, Prepares the proper amount of food according to production or forecast sheets and production plans, Practices excellent operational sanitation, Actively participates in training efforts, Checks and dates all deliveries received and report any variances to chef in charge, Maintains a professional relationship with fellow associates, High school diploma or general education degree (GED); and One (1) to two (2) years prior kitchen experience and/or training; or equivalent combination of education and experience, Must possess a current Food Handler's Card, Prepares, packages, and plates fresh product, Properly handles and maintains temperature integrity of all ingredients and product, Ability to execute high volume production, Culinary certification or equivalent combination of culinary training and/or expertise, Prepare all station specific food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Proactively prepared for large parties and reservations, anticipating and staffing needs. Do not attempt short cuts, Stock supplies, products, and utensils throughout the kitchen, General cleaning of the Kitchen and stock areas, Assist in set up and execution of banquets, Provide customer service to members and guests including but not limited to talking with guests about food items, fulfilling special requests for changes and substitutions, assisting in the growth and development of new cast members, and communicating guest comments to management, Execute light food prep and uphold the LifeCafe commitment which promises a menu that is good for you and delicious with service that is friendly and fast, Ensure cleanliness in a fast paced customer focused environment, Self-starter who takes initiative with minimal direction and supervision, Manage the flow of food production in conjunction with the pantry, grill and expo stations to provide the ultimate level of service, Work directly with Manager to maintain and adjust established pars, Rotating schedule into the Expediter position to ensure the most efficient Speed of Service, Preps and cooks food according to prep sheets, par levels and plate design, Wraps, labels, dates and rotates all food items and insures proper food storage, Maintains overall cleanliness and sanitation standards in all areas, Regular and reliable attendace/Performs other duties as required, One year cooking in a professional kitchen or as a short order cook in a restaraunt, Monitors inventory rotation to maintain fresh product with little to no waste, Expedite orders in a timely, consistent manner, Practices exceptional operational sanitation, Ensure that kitchen area, including grill, oven, stoves, etc. Must be able to work a flexible, part-time schedule, Must be able to work a flexible, part-time schedule, Prepare food according to standardized recipes, Maintain House of Blues safety and sanitation standards, Deliver exceptional customer service by preparing food items consistently and adhering to all recipe standards, Maintain a safe working environment by using proper food handling skills and food safety guidelines, Complete kitchen tasks such as line setup, food preparation, cleanup and breakdown, Have a high school diploma, or equivalent (preferred), Minimum of 1 year experience in food service/hospitality desired, but not required, Must enjoy and be able to succeed in a fast-paced work environment, Ability to communicate clearly and professionally with customers and coworkers, Basic math and written communication skills, Ability to work a flexible schedule based on department and store needs, Food handler's card may be required according to local and or state regulations. Promotes teamwork between kitchens and dining, Responsible for quality of all food prepared under this jurisdiction. label, date, rotation, et al), Knowledge of inventory and stocking appropriately, Usage of existing inventory specials/waste, Ensure that prepared food is of high quality and in a timely fashion, Maintain a positive and professional approach with co-workers and members, Prepares sufficient quantities of food product, Maintains overall cleanliness and sanitation, Incorporates safe work practices in job area, One year experience in high volume kitchen, Maintain a clean & organized work station, Culinary degree (3 year minimum experience), Knife, Meat, Fish & Poultry anatomy breakdown, Sauté, Braising, Grill, Sous Vide (Basic Kitchen Knowledge), Banquets and Catering Line Cook as needed, Prepare all items for appropriate meal; sauces, soups, buffet entrees, Rearrange the line and steam table to facilitate appropriate cooking and meal service, Learn menus, recipes, preparation, and presentation, Cook only sufficient food in advance to cover expected business volume and to maintain quality, Prepare all food for next shift and for the following day as required and directed by Supervisor, Operate, maintain and properly clean equipment in kitchen area, Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations, Measure, cut, or otherwise work on materials or objects with great precision, Minimum 2 years line experience or equivalent, Good communication skills and basic math skills, Be able to stand continuously up to 8 hours per shift and ability to lift up to 70lbs, Must have open availability to work 7 days a week and holidays, Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. Prepared ingredients to be cooked before shift began. How to write a Line Cook job description. Lead Line Cook Resume Examples Lead Line Cooks, or just "Line Cooks," are responsible for prepping ingredients and putting together dishes according to restaurant specifications. Requires frequent bending, reaching overhead and squatting. - Select from thousands of pre-written bullet points. Cleans kitchen and trains all new cooks as directed, Work well under pressure in a fast pace environment, Assisted in event planning to provide service for weddings and customers on a daily basis. Observe and enforce objective policies, standards and procedures as set forth by Executive Chef, Advise the Executive Sous Chef, as well as employees, to their individual progress, Advance his/her knowledge and abilities and share them with others, Safeguards the confidence of workers entrusted to him, Assists in food control, that no food is wasted and quality food are served at all times. Line cooks need to be able to take direction and perform their tasks with speed and accuracy. Reorganized cooking procedures - shortened processing time by 20%. Served and delivered food throughout entire facility in a timely manner. Line Cook’s primary responsibility is to prepare hot and cold food for customer’s consumption according to company and Health Department standards. Ability to complete duties in a fast paced kitchen while performing multiple tasks simultaneously, Knowledge and demonstrated practice of safe food handling, Minimum of one year cook to order experience required, Must meet the State's age requirements for serving/mixing alcohol, Set -up the line for a fine dining meal experience, Prepare food, measure and mix ingredients, wash, peel, cut and shred fruits and vegetables, trimming and cutting meat, poultry and fish for use, Operate a variety of kitchen equipment including mixing machines, choppers, slicers, steamers, grille, broilers, ovens, etc, Maintains standards of sanitation and cleanliness of kitchen, restaurant utensils, equipment and the kitchen area, Cooks orders per guest ticket from server. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Maintained and monitored incoming deliveries. Recognizes spoiled or questionable products. Completed all assigned prep work and set up cooking stations according to the standard operating procedures. Including Pantry, Watches portions so as to watch the food costs, Makes sure station is clean when leaving shift, Cleans coolers to ensure high quality product rotation, Communicates to chef about specials and preparation of specials, Must have current Food Handlers Card (www.foodhandlerusa.com) Discount code: EMPLOYEE20, Oversees all food production operations in the kitchen for grille, banquets and Sandwedge, Assures standards of food production, quality and storage, Oversee food production for banquets and events, Assures all equipment is in good repair and working order, and communicate situations with the Executive Chef, A high school diploma or GED is preferred, Requires a current county “Food Handlers Certificate” and knowledge of: commercial kitchen equipment, appropriate food handling, preparation, portion and quality control, regulations regarding sanitation, food handling, refrigeration etc, Communicate effectively in English both orally and in writing, Exceptional team and management skills, ability to recognize, assimilate situations and resolve issues quickly, Assisting in the preparation of meals including chopping, making salads and preparing entrees, Adhering to kitchen policies set by the chef, Following recipes and guidelines set for overall quality and consistency, Assisting with functions by cooking, setup and service, Following guidelines for proper sanitation, Helping in up-keep of stock, rotating and using older products first, Helping create and prepare daily specials, Providing ideas and input for menu planning and implementation, Maintaining highest level of customer service, 1- 3 years kitchen experience within a fast paced kitchen environment, Proficiency in utilizing a wide range of kitchen tools and utensils, Understanding of and experience in correct sanitation procedures, Previous experience with grill & sauté is preferred, Minimum two years in a Hotel, Country Club or Restaurant kitchen of four star quality or better, Combination of education equivalent to graduation from high school or any other combination of education, training and experience that provides the required knowledge, skills and abilities, Some experience working on a line in a restaurant, Positive attitude and ability to keep cool in high volume kitchen, Responsible for daily prep, line cooking, daily breakdown of station and clean-up at end of day, Good food handling knowledge and is familiar with excellent food safety practices, Works well collaboratively with a team and also has initiative to stay on task when unsupervised, Ability to develop an effective working relationship with fellow employees and supervisors, Must have flexible schedule to meet business demand, Review recipes, develop prep and order lists and consult with unit leadership on the tasks for the day/week, Set up station, stock/restock, and rotate supplies according to established plans, par levels and food handling policies and procedures. Re-stocked items as needed while constantly cleaning. This is a real resume for a Line Cook in Richmond, Virginia with experience working for such companies as Olive Garden, Us Army Reserve, Capitol Ale House. A Washington State Food Worker Card within two weeks of employment and maintain thereafter. An employer may also want to see strong line cooks skills on your resume if you are applying for a job as a sous chef, executive chef or line supervisor. These two examples point the way. Its all part of Topgolf Hospitality – deliver the BEST! - Instantly download in PDF format or share a custom link. Closed and helped reopen P2O5 including recipe designs, training new employees and menu tastings. One to three years experience in any style food service operation, Rudimentary knowledge of cooking procedures, Set up and maintain stock of food preparation line, The listed items may not be the only duties performed in this position - there will be other duties as assigned, Supervise morning events and help open the kitchen, Support lunch production through prepping, cooking, and serving, Setup, service, and breakdown of lunch stations and signage. Perform other assignments or tasks as assigned by acting supervisor. Ability to read, and comprehend and execute recipes, While performing the duties of this Job, the cast member is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. Know the Difference between a Line and a Prep Cook. Worked as part of a close knit team to ensure efficient operation of a busy commercial kitchen. Reviewed menus, production orders, and modified dietary needs to provide residents with quality food that suited their individual dietary needs. Assist in delivering food to guests, Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent and brand standards, Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle and flat top grill, Minimum two years semi fine dining experience, Control proper usage and rotation of food, Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations, Ensure work station and all equipment is clean and sanitized prior to the change of shift, Ensure outlined prep is completed in a timely manner for the next shift, Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, & as changes occur in work environment and/or workload, Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team, Adhere to all Property and Department standards including Safety Guidelines, Complete safety trainings and certifications, Maintain confidentiality of proprietary information, Basic oral and written communication skills and able to follow instructions, Valid driver’s license and ability to meet the requirements of driver insurability as established by the insurance carrier is preferred, Maintain proper associate uniform standards and footwear which is slip and oil resistant, enclosed toe and heel, Must have the physical strength, stamina and agility to perform the assigned duties to include lifting objects up to 25 pounds, Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor, This is an on-call, help as-needed position, with no set schedule or days, Candidates should be able to perform all basic and intermediate cooking techniques, Checks with Chef for all the menu of the day items, room service, and restaurant menu items and areas of responsibility as to the amount of prep, quality of product, and cleanliness of area, Stocks (both food products and equipment), cleans, sets, and prepares service area, Demonstrate teamwork by co-operating and assisting colleagues as needed, Complies with occupational, health, and safety standards, Follows the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner as dictated by the chef and/or Sous chef, Mixes sauces in the prescribed manner as dictated by the Chef and/or Sous Chef, Must have basic sense of taste and smell to prepare food and beverage products, Strictly adheres to corporate and government mandated sanitation and general cleanliness standards, Strictly adheres to prescribed procedures for product storage, rotation, cross contamination prevention and time/temperature controls, Strictly follows prescribed hygiene procedures for food handling and sanitation, Sets up workstation based on pars established by Chef and by following station set-up sheets, Insures foods are stored and kept at proper holding temperatures, through the use of thermometers, Driving the Customer Relations Management system by insuring that all such orders are handled correctly, Attends regularly scheduled staff meetings, Completes all closing requirements as directed by Chef and/or Sous Chef, Follows guidelines as outlined in the Company Handbook, Performs such other duties as may be assigned, Be involved in departmental meetings and committees, Able to exert up to 50 lbs of force occasionally and 45 lbs of force frequently, One to four years minimum experience required, Must have a basic understanding of professional cooking and knife handling skills, Must be able to speak clearly and listen attentively to staff, peers, managers, and guests, Be flexible and adaptable to work calmly and effectively under pressure, Must have problem solving abilities, be self-motivated, and organized, Prepares and serves food for evening meals and special events, Responsible for the set up and daily service of the entrée stations (Grill/Steam) including (but not limited to) entrée and appetizer menu items, Plates menu items according to presentation specifications while maintaining food quality standards and appropriate food service temperatures, Completes station preparation for next day’s meal service, Maintains cleanliness and sanitation of work areas and equipment, Abides by all city, state and federal regulations, Actively participates in the maintenance of a safe work environment, One (1) year experience cooking in a dinner house with knowledge in soups, sauces, salads, meat and fish cutting required, Must be able to evaluate work situations and prioritize tasks, Must be able to work efficiently and independently, Must be able to read and write menus, recipes, and follow oral instructions, Must possess knowledge of Sanitation Rules, Must be fully familiar with all aspects of pantry work, Must be proficient in salad making, cold plates, buffets, and banquet dish-ups, Must be able to use knife, slicing machine, and grater, High school/culinary classes/ diploma preferred, At least two to five years of pantry experience in comparable operations, Minimum 1½ years experience in the food service industry as a cook, preferably in a hotel, convention center or large volume volume restaurant, Valid Food Handler Card required; Serv Safe Certification a plus, More than 1 1/2 years experience in the food service industry as a cook, Prepare and cook orders for daily operations, Advise supervisor of low inventory items; assists in receiving items and taking inventory as required, Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and IHG requirements, Promote teamwork and quality service through daily communication and coordination with other departments. 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