Cook is one of the most exciting jobs in USA. Assist in delivering food to guests, Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent and brand standards, Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle and flat top grill, Minimum two years semi fine dining experience, Control proper usage and rotation of food, Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations, Ensure work station and all equipment is clean and sanitized prior to the change of shift, Ensure outlined prep is completed in a timely manner for the next shift, Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, & as changes occur in work environment and/or workload, Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team, Adhere to all Property and Department standards including Safety Guidelines, Complete safety trainings and certifications, Maintain confidentiality of proprietary information, Basic oral and written communication skills and able to follow instructions, Valid driver’s license and ability to meet the requirements of driver insurability as established by the insurance carrier is preferred, Maintain proper associate uniform standards and footwear which is slip and oil resistant, enclosed toe and heel, Must have the physical strength, stamina and agility to perform the assigned duties to include lifting objects up to 25 pounds, Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor, This is an on-call, help as-needed position, with no set schedule or days, Candidates should be able to perform all basic and intermediate cooking techniques, Checks with Chef for all the menu of the day items, room service, and restaurant menu items and areas of responsibility as to the amount of prep, quality of product, and cleanliness of area, Stocks (both food products and equipment), cleans, sets, and prepares service area, Demonstrate teamwork by co-operating and assisting colleagues as needed, Complies with occupational, health, and safety standards, Follows the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner as dictated by the chef and/or Sous chef, Mixes sauces in the prescribed manner as dictated by the Chef and/or Sous Chef, Must have basic sense of taste and smell to prepare food and beverage products, Strictly adheres to corporate and government mandated sanitation and general cleanliness standards, Strictly adheres to prescribed procedures for product storage, rotation, cross contamination prevention and time/temperature controls, Strictly follows prescribed hygiene procedures for food handling and sanitation, Sets up workstation based on pars established by Chef and by following station set-up sheets, Insures foods are stored and kept at proper holding temperatures, through the use of thermometers, Driving the Customer Relations Management system by insuring that all such orders are handled correctly, Attends regularly scheduled staff meetings, Completes all closing requirements as directed by Chef and/or Sous Chef, Follows guidelines as outlined in the Company Handbook, Performs such other duties as may be assigned, Be involved in departmental meetings and committees, Able to exert up to 50 lbs of force occasionally and 45 lbs of force frequently, One to four years minimum experience required, Must have a basic understanding of professional cooking and knife handling skills, Must be able to speak clearly and listen attentively to staff, peers, managers, and guests, Be flexible and adaptable to work calmly and effectively under pressure, Must have problem solving abilities, be self-motivated, and organized, Prepares and serves food for evening meals and special events, Responsible for the set up and daily service of the entrée stations (Grill/Steam) including (but not limited to) entrée and appetizer menu items, Plates menu items according to presentation specifications while maintaining food quality standards and appropriate food service temperatures, Completes station preparation for next day’s meal service, Maintains cleanliness and sanitation of work areas and equipment, Abides by all city, state and federal regulations, Actively participates in the maintenance of a safe work environment, One (1) year experience cooking in a dinner house with knowledge in soups, sauces, salads, meat and fish cutting required, Must be able to evaluate work situations and prioritize tasks, Must be able to work efficiently and independently, Must be able to read and write menus, recipes, and follow oral instructions, Must possess knowledge of Sanitation Rules, Must be fully familiar with all aspects of pantry work, Must be proficient in salad making, cold plates, buffets, and banquet dish-ups, Must be able to use knife, slicing machine, and grater, High school/culinary classes/ diploma preferred, At least two to five years of pantry experience in comparable operations, Minimum 1½ years experience in the food service industry as a cook, preferably in a hotel, convention center or large volume volume restaurant, Valid Food Handler Card required; Serv Safe Certification a plus, More than 1 1/2 years experience in the food service industry as a cook, Prepare and cook orders for daily operations, Advise supervisor of low inventory items; assists in receiving items and taking inventory as required, Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and IHG requirements, Promote teamwork and quality service through daily communication and coordination with other departments. Line Cook Resume Examples & Samples Display a passion for food and cooking Self-motivation 2+ years of cooking experience Ability to speak clearly and listen attentively to staff, peers, supervisors, and guests Ability to read and write to facilitate the communication process Ability to lift potsâ¦ Occasionally sits, climbs, balances, stoops, crouches, kneels and crawls. The cast member is frequently required to walk; climb or balance and stoop, kneel, crouch, or crawl. Finger/hand dexterity in order to operate food machinery. Skills include using an industrial sized grill/griddle, range, and oven as well as large mixing equipment, running a restaurant dishwasher, efficiently preparing appetizing meals in the amount of time suggested by management and following recipes to specifications. Stock backup (e.g., steaks and seafood) in cooler, Keep service area clean. label, date, rotation, et al), Knowledge of inventory and stocking appropriately, Usage of existing inventory specials/waste, Ensure that prepared food is of high quality and in a timely fashion, Maintain a positive and professional approach with co-workers and members, Prepares sufficient quantities of food product, Maintains overall cleanliness and sanitation, Incorporates safe work practices in job area, One year experience in high volume kitchen, Maintain a clean & organized work station, Culinary degree (3 year minimum experience), Knife, Meat, Fish & Poultry anatomy breakdown, Sauté, Braising, Grill, Sous Vide (Basic Kitchen Knowledge), Banquets and Catering Line Cook as needed, Prepare all items for appropriate meal; sauces, soups, buffet entrees, Rearrange the line and steam table to facilitate appropriate cooking and meal service, Learn menus, recipes, preparation, and presentation, Cook only sufficient food in advance to cover expected business volume and to maintain quality, Prepare all food for next shift and for the following day as required and directed by Supervisor, Operate, maintain and properly clean equipment in kitchen area, Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations, Measure, cut, or otherwise work on materials or objects with great precision, Minimum 2 years line experience or equivalent, Good communication skills and basic math skills, Be able to stand continuously up to 8 hours per shift and ability to lift up to 70lbs, Must have open availability to work 7 days a week and holidays, Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. In charge of success for the team by making plates elegant and presentable, food is properly prepared and good kitchen communication. Maintaining a clean, organized and safe kitchen working area and environment, Carry out a reasonable request or special project by management, Prepare all orders according to specification, Prep food items (e.g., soups, sauces, meats, vegetables, baking as needed, etc.) Turned and stirred foods to ensure even cooking. Must be able to work a flexible, part-time schedule, Must be able to work a flexible, part-time schedule, Prepare food according to standardized recipes, Maintain House of Blues safety and sanitation standards, Deliver exceptional customer service by preparing food items consistently and adhering to all recipe standards, Maintain a safe working environment by using proper food handling skills and food safety guidelines, Complete kitchen tasks such as line setup, food preparation, cleanup and breakdown, Have a high school diploma, or equivalent (preferred), Minimum of 1 year experience in food service/hospitality desired, but not required, Must enjoy and be able to succeed in a fast-paced work environment, Ability to communicate clearly and professionally with customers and coworkers, Basic math and written communication skills, Ability to work a flexible schedule based on department and store needs, Food handler's card may be required according to local and or state regulations. Cooks Mediterranean, Asian and Global Foods. Established controls to minimize food and supply waste and theft. Prepare two family meals a day for a staff of 40 people daily, Follow recipes, piece controls and presentation specifications as set by the restaurant management. Ability to read, and comprehend and execute recipes, While performing the duties of this Job, the cast member is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. Create memorable, WOW experiences for each and every guest, Minimum of one year culinary experience in a hotel or restaurant, Associates or Bachelors degree from a Culinary Arts program or two plus years of culinary work experience, Strong background in prep, hot line and cold line necessary, The ability to work in a fast paced, high pressure work environment while executing delegated tasks and assignments, Excellent customer service and verbal communication skills, Stand or walk for an extended period or for an entire work shift. Maintain sanitation, health, and safety standards in work areas. Re-stocked items as needed while constantly cleaning. Regularly walks and reaches with hands and arms, Typical work hours are 6:30am to 3:00pm Monday through Friday. Answer phones/arrange reservations/placing orders etc. Do not rely on the memory of yourself or other employees, Precisely and consistently deliver on guest food orders by following recipes and instructions from the Executive Chef, Sous Chefs and Lead Line Cooks, Efficiently deliver guest food orders by maintaining a high output of work, congruent to business demands, Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments in accordance to culinary standards for safe operation, Aid the culinary team by following a checklist to prepare and stock ingredients for other meals, Communicate with Associates, management, clients, owners and others in a courteous and professional manner, and in accordance with Westin Brand and Intrawest Standards, Positively and professionally respond to Lead Line Cooks/Sous Chef/Executive Chef requests to complete tasks assigned to culinary standards, including but not limited to: preparation work, dishwashing, cooking food, plating food, sanitizing the kitchen with chemicals, transporting food deliveries from dock and unpacking in dry and cold storage, keeping work station neat and sanitized, and other duties, Experience with ovens, grills, broilers and other culinary instruments, Refer to Daily Prep List at the start of each shift for assigned duties, Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment, Attends all schedules employee meetings and brings suggestions for improvement, Promptly reports equipment and food quality problems to Kitchen Manager, Assists the Chef and Sous Chef with kitchen inventory, and food storage, Minimal knowledge of food and beverage industry – back of house operations, Ability to manage personal responsibilities in a high-stress, fast-paced working environment, Physical Conditions and Nature of Work Contacts, Regular contacts are made with individuals from within the Back of House and Front of House divisions, Communication is usually cooperative in nature, Work takes place in hot, wet, humid, and loud environment for long periods, Conducts work in a standing position; job requires frequent standing, walking, bending, stooping and lifting, Requires frequent operation of a variety of kitchen machine/equipment, Requires the ability to manipulate large quantities of food, dishware, cookware, etc. A resume summary works for cooks with food trucks of experience. The cast member must frequently lift and/or move up to 50 pounds. Writing a great Cook resume is an important step in your job search journey. Performed general housekeeping duties. Line Cook Job Description. Verified that prepared food meets requirements for quality and quantity. Prepare all food items as directed in a sanitary and timely matter, Clean and maintain stations and practice, good safety, and sanitation. Line Cook Job Responsibilities: Sets up and stocks food items and other necessary supplies. Regularly lifts up to 50 lbs and occasionally lifts up to 100 lbs, Prepares sufficient quantities of food product in accordance to production plan, Works with Chef on preparing, cooking and storing food items with safe work practices, Works closely with Chef on other duties including wrapping, dating, rotating, and inventorying food items, Excellent Knife Skills and Cooking Methods, Responsible for waste control and assisting in maintaining weekly condemned sheets on a daily basis, Follow all DNC Parks and Resorts Environmental GreenPath, GuestPath, National Park Service guidelines, and safety policies and procedures, Serve Safe certification required (within two weeks of hire), Prepare each day according to shift and station assignment. Arrange sauces and supplementary garnishes for allocated station. With millions of people searching for jobs on Indeed each month, a great job description can help you attract the most qualified candidates to your open position. Uphold a safe working environment, Clean and sanitize work stations. Understands and studies Cal-A-Vie nutrition philosophy, menu ingredients, as well as the overall operation, philosophy, activities and services in order to better answer guest and/or server questions. Weâre looking for a line cook who can prepare food items to our chefâs direction and to set up food work stations. Received and stored subsistence items. Line Cooks prepare varieties of food items and ensure customers are well satisfied. (NOTE: kitchen equipment and food and non-food items ), Sets-up station according to the Company's guidelines, Maintaining a high level of sanitation and safety in the Kitchen area, Follows recipes, portion controls, and presentation specifications as set by the restaurant, Report all faulty equipment to supervisor, Performs additional responsibilities as requested by the Executive, Sous Chef, and/or Kitchen Manager, Responsible for preparing, seasoning, finishing, and garnishing all food in kitchen preparation in accordance with established recipes. Skills listed on sample resumes of Line Cooks include preparing meals to chef de cuisine recipes, running a grill station during fast-paced times throughout the day, and practicing highest regard for safety within the kitchen workplace. Maintain hands-on experience in garnishing, arranging, and serving food, Follow food safety and handling procedures, Clean work areas, equipment, utensils, dishes, and silverware, Work in a team environment and take direction, Commit to quality service and food and beverage knowledge, Performs limited supervisory and inspection functions including shift supervision. Perform other assignments or tasks as assigned by acting supervisor. ), Responsible for training servers on use of correct portions when cutting, preparing, and serving items, Communicate with management regarding food product that needs to be ordered for upcoming production plans, Report safety hazards discovered in the location to management immediately, Completion of any task requested by a supervisor or member of the Aramark management team, Good interpersonal and communication skills, Ability to work in a team environment and demonstrate excellent customers service, Must have the ability to manage and support the kitchen staff, Minimum 2 years experience in the food service industry as a cook, Must be able to understand verbal and written instructions, 3 or more years experience in the food service industry as a cook, Prepare and display foods in accordance with company standards, recipes, and policies in compliance with food safety policies and procedures, Maintain proper signage, product rotation, freshness, quantity and quality, Keep sales areas, backrooms, and coolers clean and well organized, Wait on customers and counter promptly and cheerfully, Greet customers and provide them with good quality foods, Operate cash register in accordance with company procedures, Wash and sanitize cookware and utensils in accordance with company and Health Department policies and procedures, Willing and available to work weekends and holidays, Abe to read shelf tags, signs, product labels, training materials, and bulletins, Must work with various cleaning solutions, safely use sharp tools, and carefully operate slicing equipment, Demonstrated aptitude to manage people and organize workloads, Ability to make intelligent decisions quickly, Strong communication skills and diplomacy when dealing with people, Deli, Food Service, Restaurant, or similar work experience, Understanding of all key components of department operations. Ensure guest satisfaction; resolving issues and complaints. Lift, carry, and place objects weighing up to 40 lbs without assistance. The line cook, under the direction of the chef, sous chef, or kitchen manager, helps other kitchen workers maintain the utmost hygienic standards throughout the food service. Makes sure presentation is nice, Is able to work all stations on the line. Delivers food items to various locations as requested, Meet special guest requests while ensuring same high quality standards, Prepare high quality food items to order for our guests, Adhere to appearance, attendance and punctuality expectations and standards as communicated verbally and/or written, Performs other related duties as assigned by Executive Chef, Understands and complies consistently with our standard portions sizes, cooking methods, quality standards and kitchen rules, policies and procedures, Portions food products prior to cooking according to standard portions sizes and recipe specifications, Close the kitchen properly and follows the closing checklist for kitchen stations. Amazing communication skills, a teamwork oriented attitude, and the ability to keep cool under the pressure of a busy shif, Ability to assess and solve problems while making a difference in the experience of our guests, Reading, writing, speaking and following written instructions in English, Working with continual interaction with a diverse group of people up to 7.5 hours a day, Maintaining attendance and punctuality based on a work schedule where hours of work may vary based on business needs, Responsible for opening their station for their shift, set-up of daily par/prep and organization of work stations, Communicate with Executive Chef and/or kitchen supervisors when special products are needed or having problems with food quality or presentation, Consistent presentation of daily sandwiches, entrees etc. One year of previous restaurant/hospitality experience is required. The job description and requirements which the employer publishes will provide you the information. Prep Cook- inventory, chopping, baking, mixing dressing and sauces. The job involves preparing ingredients, plating, assembling dishes, expertly operating kitchen equipment and maintaining kitchen supplies. Closed and helped reopen P2O5 including recipe designs, training new employees and menu tastings. Recording daily inventory of the cold/hot station. Followed procedures for safe food preparation and presentation, Prepared meals in kitchen goal time of eight minutes or less, Prepared highly flavored meals and focused on the best of each season. Routinely cleaned work areas, glassware and silverware throughout each shift. Specialized in BBQ, made sauces, prepared, sliced and served meat tableside, Prepared spiny lobster weekly, grilled, broiled or boiled, Produced 50 to 150 dinners nightly as part of eight person team, Prepared all food items in a hygienic and timely manner, Upheld the stocking of the items throughout the shift. Measure , cut, or otherwise work on materials with precision, Use arithmetic or shop geometry to calculate amounts of product required to complete assignments, dimensions followed and cost of materials, Must have ability to listen, follow instructions, ask questions to perform assigned tasks with limited supervision, Read recipe of item to be prepared, produce utilizing basic culinary techniques, accept responsibility for accuracy and outcome of completed product, Minimum of three months experience as a line cook/prep cook/rounds cook, Wash, organize, inventory china, glassware, silverware, pots and pans, Set up and stocking stations with all necessary supplies, Clean up station and take care of leftover food, Set up and stock stations with all necessary supplies, Cook menu items in cooperation with the rest of the kitchen staff, Ensure that food comes out simultaneously, in high quality and in a timely fashion, Excellent understanding of various cooking methods, ingredients, equipment and procedures, Comply with nutrition and sanitation regulations and safety standards ,Clean up station and take care of leftover food, Answer, report and follow executive or sous chef’s instructions, Promote a positive image by displaying impeccable manners, diplomacy and tact towards employees, Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by servers within policy; controls food usage to minimize waste, Advises manager of low inventory items; assists in receiving items and taking inventory as required, Maintains a clean, neat and well-organized work area at all hours, in accordance with the hotel standards, Complies with basic food handling course annually as per city standards, Knowledge of all vegetables in the raw state through preparation, with the ability to determine the appropriate cooking times though visual observation, Safe and proper care, preparation, storage and rotation of food items, Knowledge of safe and sanitary holding temperatures and procedures, Assists in other areas of the kitchen as needed, Performs duties noted on the daily tasks & cleaning schedule, Attends and participates in daily briefings and other meetings as scheduled, High School diploma or equivalent vocational training, 1-2 Years previous Fine Dining experience in a similar establishment, The Ability to follow verbal and written instructions, and effectively communicate with managers and co-workers, Ability to compute basic mathematical calculations, Ability to aid in the transportation of all work equipment and produce pertinent, Ability to work in a clean, organized manner with attention to detail and produce food items, Training of the kitchen personal according to Training Program, Close monitoring at all times of quality of presentation and portion size. Prep cooks are the foundation of a strong restaurant kitchen. 1. The requirements listed below are representative of the knowledge, skill, and/or ability required, High School Diploma or general education degree (GED). Substitute for or assist other cooks during emergencies or rush periods. Regularly walks and reaches with hands and arms. Portion, arrange, and garnish food, and serve food to waiters or patrons. (NOTE: kitchen equipment and food and non-food items), Serves meals on the patient tray line, using standardized portion sizes, or as marked, Follows recommended serving portion size from recipe or production sheets, Follows menus provided and makes changes according to food supplies after consulting with Director or Dietitian, Checks next day menus for necessary pre-preparation (i.e. Assist with all other duties as assigned by Chef and Sous Chef. Standards are consistent and in line with cost specifications, Develop and implement menu items and recipes as required, Maintain morale in kitchen through communication, training and feedback. Skills listed on sample resumes of Line Cooks include preparing meals to chef de cuisine recipes, running a grill station during fast-paced times throughout the day, and practicing highest regard for safety within the kitchen workplace. A line cook prepares different kinds of food. If yes, use this information to prepare for a job interview and your resume. Demonstrated skills in improving cooking processes and reducing food waste and costs. They also help kitchen workers in the preparation of food items and set up allocated stations for the menu, as instructed by the Chef per set standards. Directs safety, security, and fire prevention procedures. Maintain and cleans kitchen before, after and during shift, Cover, date and correctly store all food items as per safe food-handling procedures, Adheres to standards of handling, preparing, serving and holding food products including but not limited to: FIFO, Temperature Danger Zone, cross-contamination, Promote and provide extraordinary guest service for both internal and external guests; answer questions, offer information, and provide assistance in a courteous manner, Understand and demonstrate the proper use of safety practices and ensure department standards are maintained and safety policies are upheld, Assist staff with other duties and tasks as determined by management or supervisor, Flexible schedule including mornings, weekends and holidays, A true desire to satisfy the needs of others in a fast paced environment, Experience in a high volume restaurant preferred, High School Diploma or equivalent, some college preferred, Excellent verbal communication and problem solving skills, Able to work in a fast paced team setting, Must be open to working flexible hours including weekends, evenings and some holidays, Consistently practice safe and sanitary food handling techniques, Maintain workstation and equipment safety and cleanliness, High school diploma required. Maintain work station cleanliness throughout shift. You may also want to include a headline or summary statement that clearly communicates your goals and qualifications. Demonstrate and verbalize temperature food safety standards. Maintain a professional appearance and manner at all times. Performs other duties as assigned. Culinary professional committed to impeccable food preparation and presentation within both fine-dining and fast-casual restaurants. Observe and enforce objective policies, standards and procedures as set forth by Executive Chef, Advise the Executive Sous Chef, as well as employees, to their individual progress, Advance his/her knowledge and abilities and share them with others, Safeguards the confidence of workers entrusted to him, Assists in food control, that no food is wasted and quality food are served at all times. And kitchen hygiene, line cook job description resume Cook/Prep cook, clean and sanitize work stations ability use. 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