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Line Cook

Company: Boyne Resorts
Location: Kent
Posted on: November 20, 2020

Job Description:

Overview

Are you a team-oriented, culinary focused person with a positive attitude? Then we want you on our culinary team! The focus of our line cook role is producing high quality menu items, in a detail-focused work environment based on established standards, guidelines and procedures. Precise, consistent work output is essential. This requires a high attention to detail and a willingness to handle and complete one task at a time. The job environment is fast-paced. Job knowledge and competency is built through structured step-by-step training and positive, supportive coaching from the food & beverage management team. Communication with others is based on knowledge of repetitive job routines and procedures gained from sufficient on the job experience. Consistent, error free work based on the brand guidelines are key measures of job performance success.

Responsibilities


  • A line cook is to prepare food, help the kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards.
  • Prepare food according to food handling guidelines and cooking procedures.
  • Measure and mix ingredients according to recipe or use record to prepare and prep food items.
  • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
  • Communicate and coordinate production with other cooks and members of the food and beverage team.
  • Possess knowledge and become familiar with all kitchen equipment.
  • Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, kettles, etc.
  • Observe and test foods being cooked by tasting, smelling, and piercing with thermometer to determine proper preparation and cooking.
  • Plate and proportion food and maintain consistency according to presentation specifications, using records or specs.
  • Label, date and rotate all stored food.
  • Perform closing procedures including equipment maintenance and shut off, cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
  • Other duties as assigned


    Qualifications

    Basic knowledge of methods and procedures related to food service industry. Three to six months related experience and/or training; or equivalent combination of education and experience preferred.

Keywords: Boyne Resorts, Kent , Line Cook, Hospitality & Tourism , Kent, Washington

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