AM & Pm Line Cook

JOB DESCRIPTION

Job Title: LINE COOK

Reports to: Food and Beverage Manager

Job Summary: Responsible for all food preparation for Restaurant and Banquet.

Primary Responsibilities:

 Sets up station for line production.

 Preps and sets up 

 Checks prep list for Banquet production.

 Checks menu items; makes Executive Chef, Sous Chef, and waitstaff aware of “86” items.

 Produces baked items as needed (desserts, breads, etc.).

 Produces bar menu items when needed between shifts.

 Maintains station and kitchen in sanitary condition.

 Check List complete before the end of shift

 Helps out in any area needed to assure property operation of department.

Job Specifications:

Physical Demands: Requires ability to stand/walk for significant periods. Requires ability to

communicate orally to kitchen/hotel staff. Requires ability to bend, stoop, reach, stretch.

Requires ability to taste and smell cooked foods. Requires ability to whip and stir. Requires

ability to lift 20-50 pounds frequently; up to 100 pounds infrequently.

Environmental Conditions: Inside: protection from weather conditions, but may experience

varying kitchen temperatures.

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PREP COOK

Essential Skills: Requires familiarity with applicable franchise standards and procedures.

Requires knowledge, skill, and ability in cold food preparation for Restaurant and Banquet.

Educational/Vocational Preparation: High school graduate or equivalent. One year cooking

and baking experience is preferred.

Hazards: May include, but not be limited to, cuts from broken glass or kitchen equipment,

burns, slipping, tripping. May work under extreme temperatures.