Line Cook Pantry/Salad Station

Position: Line Cook Cold Side   

Department:      Food and Beverage  

Classification:   Hourly nonexempt  

Job summary:  

Responsible for preparing food in the Cornelia kitchen according to established recipes and standards. This includes tasks such as chopping ingredients, following recipes, prepping using the oven, grill,  or stove when necessary, and plating dishes. A line cook must be able to work efficiently and under pressure, communicate effectively with team members, and maintain cleanliness and sanitation in the kitchen.   

Core Responsibilities:  

• Prepares food to recipe specifications 

• Properly measures and portions all food items.   

• Complies with all portion sizes, quality standards, department rules, policies and procedures.   

• Cooks all food to proper specifications in a timely manner.   

• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.   

• Ensures proper food temperatures are maintained and food is stored correctly.   

• Ensures freshness and quality of all menu items.   

• Packages all products to proper specifications by dating and labelling.   

• Performs opening, closing and side work duties as instructed and according to proper guidelines.   

• Keeps workstation, coolers and equipment clean, organized, sanitized, and sufficiently stocked.   

• Follows and upholds all health codes and sanitation regulations.   

• Sets up and operates kitchen equipment.   

• Uses waste control guidelines and records all waste on spoilage sheet. Performs other duties assigned.      

• Performs other duties assigned.      

Education and Experience:  

• At least one year's experience as a Prep Cook or Line Cook.   

• Ability to read and understand recipes and food abbreviations.   

• Catering experience with batch cooking and pre-prep work.   

• Ability to move rapidly and coordinate multiple orders.   

• Ability to work in a fast-paced environment.   

• Attentive and detailed oriented.   

• Capable of following procedures and taking directions.   

• Basic math skills - ability to understand, calculate and follow recipe measurements and proportions.