Culinary - Line Cook

Vintners Resort

SUMMARY:

Prepares food to be served in a fine dining venue.  Responsible for preparing assigned food items by following recipes and the portion control guidelines set by the restaurant.  Responsible for setting up station and restocking items.  Responsible for organizing, sanitize, and clean the kitchen, storage areas and coolers.

DUTIES AND RESPONSIBILITIES:

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items using recipes for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Sets up station according to restaurant guidelines.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, and rotates all products properly.
• Completes required tasks within assigned time frames.
• Assists in food prep assignments during off-peak periods as needed.
• Follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• If a meal is returned for any reason, correct the problem and report the return to the manager.
• Attends all scheduled employee meetings and brings suggestions for improvement.

• Performs other duties as assigned by manager.

SUPERVISORY RESPONSIBILITIES:

This position does not have any supervisory responsibilities.

QUALIFICATIONS:

• Good knowledge of hot food preparation, stocks, sauces, vegetable cookery and meat temperatures.
• Experience in sauté, grill, broil, steam, fry, and salad stations.
• Must know and follow sanitary food handling procedures.
• Knife skills and cooking terms knowledge is essential.
• Ability to communicate clearly with managers, kitchen, and dining room personnel.
• Ability to apply common sense understanding to carry out simple one-or two-step instructions.

• Ability to read and interpret simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Ability to accept constructive criticism.
• Ability to work within a team and take responsibility for their actions.
• Ability to pay attention to detail.
• Ability to safely and properly use and maintain all equipment in station.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated and organized.
• Commitment to quality service, and food and beverage knowledge.
• 3 years experience in a high-end kitchen preferred.

PHYSICAL/MENTAL REQUIREMENTS:

While performing the duties of this job, the employee is frequently required to do the following:

• Must be able to lift at least 75 pounds.
• Must be able to regularly stand, walk, use hands to finger, handle, or feel, and reach with hands and arms.
• Must be able to frequently stoop, kneel, crouch, or crawl and talk and hear.
• Must be able to stand for extended periods of times.
• Must be able to periodically work in a warm to hot environment.

WORK ENVIRONMENT:

This work environment can be very fast paced with acute attention to detail. Must be able to maintain a high level of sanitation/cleanliness in area as well as equipment, required to work in a smoke-filled environment and is required to work all shifts, weekends, holidays and special events as needed.