Line Cook

Page Mechanical Group, Inc.; Edwards (CO); On-site; USD 30,000 - 45,000; Full time

Job summary

A leading culinary service organization is seeking a line cook to deliver high-quality food service. The ideal candidate will have 3+ years of culinary experience and a culinary degree, demonstrating strong leadership and time-management skills while ensuring a clean and organized kitchen.

Qualifications

• 3+ years of culinary experience in a high-end establishment.
• Leadership and management skills preferred.
• Adaptable and able to handle pressure well.

Responsibilities

• Food preparation as directed by Culinary Manager.
• Ensure cleanliness and organization of the kitchen.
• Monitor and maintain kitchen equipment.

Skills

Culinary experience

Knowledge of cooking methods

Leadership experience

Time-management skills

Ability to handle pressure

Adaptability

Education

Culinary degree or certification

Tools

Professional kitchen equipment

Job description

The line cook follows dietary guidelines, menus, and safety guidelines set forth by the culinary department leads to create the best food service to the clients. Provide nutritious, high quality food to the clients and staff over the course of 3 meal periods and snacks. Ensures the kitchen is clean, well maintained and orgranized.

The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 3+ years of culinary experience in a high-end establishment
• Able to stand for 8+ hours
• Able to squat, bend, kneel, and lift 50 lbs
• Knowledge of various cooking methods, ingredients, and procedures
• Management skills and experience
• Familiarity with industry’s best practices and sanitation
• Leadership experience
• Time-management skills
• Capable of making good decision
• Ability to handle pressure well
• Ability to deal with uncertainty
• Familiarity with menu costing procedures
• Ability to work a flexible schedule

Education: Culinary degree or certification preferred

Experience: 3+ years of culinary experience in a high-end establishment

Special Skills & Knowledge: Candidates should have the following skills and attributes: must be able to work and communicate well with people; be adaptable and accept changes quickly and easily; be willing to address conflict appropriately. Basic computer skills are required with Microsoft Office Suite and web-based products knowledge a bonus.

Physical Requirements: The physical requirements described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Routine mobility to include standing, stooping, bending, lifting, walking and running.
• Regularly required to sit and work at a phone/computer work station
• Ability to lift up to 50 lbs.

Materials & Equipment: Professional kitchen equipment, purchasing systems, knifes, buffet equipment

Position Duties and Responsibilities – Responsibilities include but are not limited to:

• Food preparation as directed by Culinary Manager.
• Help prepare items of food and drink menu.
• Produces high quality plates, including both design and taste.
• Ensures that food is top quality and that the kitchen is in a clean and organized condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance
• Prepares food properly according to Health Department guidelines
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.
• Responds to client needs and requests personally.
• Ensure the kitchen is clean, well maintained and organized
• Adhere to all sanitation guidelines.

The above duties reflect the general details considered necessary to describe the principle work functions of the position and shall not be considered as a detailed description of all work requirements that may be in the position. These duties and responsibilities are the expectations upon which performance is measured.