Line Cook

Department: Food and Beverage

Position: Line Cook

Reports To: Executive Chef, Sous Chef

Supervisory Responsibilities: None

Position Overview: Manage all aspects of the food production for a la carte and Farm to Table Dinners, including food preparation according to the description.

These duties may be described as, but not limited to:

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Set up station with predetermined mise en place required to service all a la carte and banquet functions.
• Practice sanitation and safety daily to ensure the total customer satisfaction.
• Consult with Sous Chef on a daily basis as well as with other departments that are directly related to the Food and Beverage Department.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
• Other duties as assigned.

Other:

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Housing is available on request. Please visit our website for more information.

Minimum Qualifications:

• High school or equivalent education required.
• Two years experience as a cook is required.
• All employees must maintain a neat, clean and well-groomed appearance per Company standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.