Job Title: Cook / Line Cook

Department: Food and Beverage

Supervisor: Executive Chef, Kitchen Manager, Food and Beverage Manager, and/or Director

Summary

A Cook is responsible for preparing and presenting high-quality meals in a timely and efficient manner while following recipes and ensuring food safety standards are upheld. They collaborate with kitchen staff to maintain cleanliness, organize ingredients, and deliver consistent dishes that meet customer expectations.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Prepares a variety food items utilizing a variety of kitchen equipment such as broilers, ovens, grills, and fryers.
• Assumes responsibility for the quality of food served.
• Knows, learns, and complies consistently with our standards, cooking methods, 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 as directed prior to cooking according to assigned standards and recipe specifications.
• Maintains a clean and sanitary work station 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, labels, and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Communicates department needs with regard to inventory and supplies to management.
• Opens and/or closes the kitchen properly and follows the opening/closing checklist for kitchen stations as directed.
• Assists others in opening/closing the kitchen.
• Assist with food and beverage inventories as directed.
• Attends all scheduled employee meetings.
• Performs other related duties as assigned by manager.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Culinary degree a plus. Similar schooling experience with or without degree/certification acceptable.

At least 6 months experience in a similar capacity.

Certificates, Licenses, Registrations

Current TABC (TX) or RVSP (LA) is required. Current Food Handler’s certificate or ServSafe certification is required

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.