Garden Restaurant Line Cook

The Line Cook will accurately and efficiently cook meats, fish, vegetables, soups and other food products as well as prepare and portion food products prior to cooking for the buffet line

• Assume 100% responsibility for quality of food products served on the buffet line
• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Portion food service products prior to cooking according to standard portion sizes and recipe specifications
• Maintain a clean and sanitary work station area including tables, shelves, grill, broiler, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Ensure food is properly stored and dated
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Follow proper buffet area presentation
• Handle, store, and rotate products properly
• Assist in food prep assignments during off-peak periods as needed
• Close kitchen properly following closing checklist for kitchen stations and assist others in closing the kitchen
• Attend scheduled meetings and bring suggestions for improvements

• Any and all other duties as assigned; duties are subject to change as management deems necessary to best serve the needs of Moody Gardens

EDUCATION/ EXPERIENCE REQUIREMENTS:
•    Minimum 2 years prior Kitchen Preparation and Cooking Experience required
•    Minimum 6 month prior experience in a similar capacity required
•    Must obtain Food Handlers certification prior to beginning work

REQUIRED SKILLS:
•    Must be reliable and responsible
•    Must be able to communicate effectively with Managers, Kitchen staff, and dining room personnel
•    Must maintain personal hygiene in accordance with Moody Gardens standards for food service personnel

PHYSICAL REQUIREMENTS:
•    Ability to transport up to 50 pounds
•    Ability to lift up to 35 pounds regularly
•    Ability to remain standing for entire shift
•    Must possess manual dexterity required to use knives and kitchen appliances