Line Cook

POSITION OVERVIEW
The Line Cook will assist the Culinary team to produce high level food items for guests and staff.
RESPONSIBILITIES

• Maintain operations of your assigned station for that day.
• Assist in daily prep or any other assigned item by the Sous Chef.
• Check and complete mis en place and pars and set up station (using proper recipes and only fresh quality is accepted).
• Communicate with Sous Chef, Executive Sous Chef regarding menu items, problems, situations or shortages.
• Always be accommodating for any and all guest request making sure that the Sous or Executive Sous are aware of the request and we can prepare it at our the level of our standards.
• Use standard recipes and plate presentations in order to maintain standards of quality in production and presentation.

QUALIFICATIONS

• Must have culinary degree and/or equivalent experience.
• Must have some practical experience working in a kitchen.