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Line Cook

JOB DUTIES:

  • Prepare and arrange food according to The Cliffs Communitiesâ recipes, nutrition philosophy, and quality of presentation.

  • Set up station and gather all supplies needed to prepare menu for service.

  • Prepare meat, seafood, vegetable, and cold food items as required for the line as well as for special functions.

  • Prepare sauces and accompanying garnishes for assigned station.

  • Continually updates knowledge of Cliffs recipes, food preparation and food presentation.

  • Communicate with Executive Chef on production status for the next day before completing shift.

  • Stores and handles food properly, following Health Department requirements.

  • Use food preparation equipment according to manufacturerâ s instructions.

  • Report and document any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.

  • Return soiled food preparation utensils and other small ware items to the proper areas.

  • Cover, date, and properly store all leftovers and food prep items.

  • Notify Executive Chef/Sous Chef in advance of expected shortages.

  • Ensure all storage areas are neat and all products are stored properly.

  • Assist in cleaning and break down after shift including trash removal, sweeping, pressure washing, and mopping.

  • Assist in completing weekly cleaning and maintenance duties.

  • Observe guidelines related to the maintenance of safe working conditions in the kitchen.

  • Maintain neat professional appearance and observe personal cleanliness rules at all times.

  • Maintain professional standards and codes of conduct as set forth by Cliffs Associate Handbook.

  • Assist with other duties as instructed by Executive Chef or Sous Chef.


BACKGROUND/EXPERIENCE:

  • Culinary Art A.O.S. degree with a minimum of 1 year experience or 3 years demonstrated job experience, fine dining/country club environment preferred

  • Must have a passion for quality food and cooking and experience with healthy cooking techniques

  • Knowledge of classical and present cooking procedures

  • Good knife handling skills

  • Ability to work various stations - sautĂ , grill, sauces, pantry and expediting

  • Able to perform basic mathematical calculations

  • Knowledge of health department regulations; food sanitation certificate a plus

  • Basic English language communication skills with ability to follow written and oral instructions

  • Pleasant personality and professional appearance

  • Ability to work in a fast-paced environment, without compromising food quality

  • Ability to work flexible hours to include nights, weekends, and holidays


PHYSICAL REQUIREMENTS:

  • Ability to continuously stand for extended periods

  • Ability to bend, twist, stoop, push, pull, climb stairs, reach overhead, and lift up to 50 pounds

  • Ability to work under strenuous and heated conditions


Ability to handle sharp utensils and operate food production equipment

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