Line Cook
Company: Courtyard - Bossier Boardwalk
Location: Bossier City
Posted on: May 12, 2022
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Job Description:
This the job description for LINE COOK
Job Title: Line Cook
Department: Food & Beverage
Company: Dimension Hospitality
Reports To: Lead Line Cook, Exec Sous Chef, Sous Chef or Executive
Chef
Supervises: N/A
Job Purpose: To produce all orders required by business volume and
supervisor, as quickly and efficiently as possible, and to produce
the highest quality product. Also, to produce all orders on an a la
carte basis and to prep for buffets, banquets, salad bars and hors
d' oeuvres.
Job Responsibilities:
1. Open up each morning preparing and organizing the station and
cooking all food necessary to start serving.
2. Prepare all items for lunch; sauces, soups, buffet entrees, and
switch over from breakfast to lunch at the
assigned time.
3. Rearrange the line and steam table to facilitate luncheon
cooking and service.
4. Prepare all orders as turned in by wait staff and ensures all
orders cooked quickly and according to order; also
ensures that food leaves the kitchen in peak condition.
5. Learn menus, recipes, preparation, and presentation.
6. Ensure that all food is stored in proper containers and at
proper storage and holding temperatures.
7. Cook only sufficient food in advance to cover expected business
volume and to maintain quality.
8. Prepare all food needed by other kitchen departments which is
best prepared by this department. Prepare all
food for next shift and for the following day as required and
directed by Supervisor.
9. 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.
10. Other duties as assigned.
Job Skills:
1. Must be able to "prep" food products, using standardized food
preparation techniques.
2. Skillfully use hand tools or machines needed for work. Measure,
cut, or otherwise work on materials or objects
with great precision.
3. Use arithmetic or shop geometry to figure amounts of material
needed, dimensions to be followed and cost of
materials.
4. Read recipes of items to be prepared.
Job Qualifications:
Education: HS Diploma or equivalent
Experience: Minimum 3 months cooking experience at a full service
restaurant or hotel.
Licenses/Certifications: Food Safety Certification
Working Conditions: Ability to speak and hear. Close and distance
vision. Frequently lifts/carries up to 50 lbs. Continual use of
manual dexterity and gross motor skills with frequent use of
bi-manual dexterity and fine motor skills.
Additional physical, visual and working conditions:
X Stand for long periods of time
X Outdoor weather conditions
X Extreme cold (non-weather)
X Wet or humid conditions
X Near moving or mechanical parts
X Lift/carry over 50 lbs.
X Able to work overtime and/or irregular hours
X Near moving or mechanical parts
X Near risk of electrical shock
X Near loud noises
While this job description is intended to be an accurate reflection
of the requirements of the job, management reserves the right to
add or remove duties from particular jobs when business need
dictates.
Keywords: Courtyard - Bossier Boardwalk, Bossier City , Line Cook, Hospitality & Tourism , Bossier City, Louisiana
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