Kitchen - Line Cook 4

Job description

The Line Cook 4 assists the culinary team in providing Five Diamond standards of service and cooking to guests while practicing OVI policies and procedures. Prepares and cooks food with attention to cleanliness and sanitation, consistent quality standards and taste, timeliness and cost effectiveness. Maintains a clean, organized and safe work station. SKILLS AND QUALIFICATIONS: This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. Essential: • Ability to follow recipes. • Ability to follow directions. • Ability to focus attention to details in performing repetitive tasks. • Must be able to handle multiple tasks with the ability to prioritize work assignments. • Excellent attitude and willingness to learn • Enthusiasm for working in a team oriented, fast paced environment that fosters creativity. • ability to obtain a California food handler card Desirable: • Ability to read, write and communicate in the English & Spanish language. • Culinary Degree or Certificate from an accredited establishment. • Previous experience in resort or at an upscale restaurant • High-volume cooking experience in a fast pace environment STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other associates or guests. ESSENTIAL JOB FUNCTIONS: This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor on a daily basis. 1. Set up station on the line as required. 2. Prepare all food required for scheduled station and shift. 3. Follow quality control and standards of excellence and professionalism on the line. 4. Maintain quality and consistency of all food served. 5. Safely and properly clean and use equipment including personal knives. 6. Ensure station is set on time with the appropriate amount of food and supplies for the projected business. 7. Assist in controlling food cost by monitoring waste and prepping accordingly to meet business levels. 8. Production of food according to the ticket in a timely manner and in accordance with specifications. 9. Must maintain a sense of urgency work under pressure to meet deadlines. 10. Ensure quality control and standard of excellence and professionalism on the line. 11. Ensure all foods are stored properly to include wrapped, labeled, and dated with expiration dates. 12. Display work habits that promote accident prevention. 13. Adhere to state, local, Food Safety, MSDS, OSHA and Health Department regulations. 14. Remain knowledgeable of the proper taste and presentation of all menu items, in all stations 15. Close stations including cleaning procedures 16. Work off production sheets – Prep list for line stations 17. Maintain a clean, neat and well-organized work area. 18. Assist in receiving items and properly store in assigned location. 19. Adhere to plating guide and recipes book