The line cook is responsible for working in a fast-paced environment while also being able to effectively multi-task. He/she will assist the Executive Chef/Food & Beverage Director with the planning and preparation of all food items to be served. Ensuring all meals and food prepared are of high quality and appetizing. He/she will work closely with the Executive Chef/Food & Beverage director as well as other staff members/Directors to provide training, support, or guidance to encourage consistency and quality in every meal served.
Daily Duties and Responsibilities:
· Prepare an assortment of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to Canterfield of Kennesaw’s standardized recipes
· Assume 100% responsibility for quality of products served
· Know and comply consistently with our standard portion size, nutrition needs, cooking methods, quality standards and kitchen rules, policies and procedures
· Stock and maintain sufficient levels of food product at line stations to assure a smooth service period
· Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sauté burners, flat top range and refrigeration equipment
· Follow proper plate presentation and garnish set up for all dishes
· Handle, store and rotate all products properly
Maintain or exceed standards of appearance, cleanliness, hygiene and health standards.
Appropriate dress required. Uniforms must be neat, clean and wrinkle free
· Assist in food preparation during off-peak periods as needed
· Follow closing checklist in-order to close all kitchen stations down properly
Dependable and able to meet schedule requirements (attendance and punctuality).
· Perform other related duties as assigned by the Executive Chef/Food & Beverage Director
Must possess written and verbal skills for effective communication, as well as proven customer service skills.’
7365 City View Dr
