Line Cook

Tandem Hospitality Group, LLC; New Orleans (LA); On-site; USD 32,000 - 42,000; Full time

Job summary

Tandem Hospitality Group, LLC is seeking a Line Cook responsible for producing high-quality meals according to recipes and standards, while keeping a clean and sanitized work area and presenting attractive garnishes. The role supports guest satisfaction and repeat business through consistent execution.

Responsibilities include setting up stations, measuring ingredients, preparing diverse menu items, maintaining safety and temperatures, and assisting the kitchen team under the direction of the

Qualifications

• High School diploma or equivalent vocational training.
• Strong written and verbal communication skills.
• Ability to work with minimal supervision while maintaining quality.
• Punctuality and reliable attendance.
• Interpersonal skills and ability to work with staff and guests.
• Food safety training and certification as required by law.
• Ability to lift 60 lbs and stand long periods.

Responsibilities

• Set up stations and gather mise en place to prepare menu for service.
• Measure ingredients and prepare a variety of foods including meat, seafood, poultry, vegetables and cold items.
• Prepare sauces and garnishes for allocated station.
• Maintain clean, sanitized work area and follow safety procedures.
• Ensure correct food temperatures and quality before serving.
• Close kitchen and follow closing checklist; assist with other duties as assigned by kitchen manager.
• Order and receive deliveries; maintain inventory and record keeping.
• Report equipment issues to the manager and maintain outstanding staff relationships.

Skills

Attention to detail

Punctuality

Strong communication

Interpersonal skills

Education

High School diploma

Job description

Job Description

A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.

Job Responsibilities

• Set up stations and collect all necessary misenplais to prepare menu for service
• Weigh and measure ingredients for cooking
• Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items
• Prepare sauces and garnishes for allocated station
• Cover, date and correctly store all food items as per safe food-handling procedures
• Inform chef in advance of likely shortages
• Ensure the correct temperature of food
• Taste all food items for quality before serving
• Use food preparation tools in accordance with manufactures instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain an organized and sanitized work area at all times
• Constantly use safe and hygienic food handling practices
• Return dirty food preparation utensils to the appropriate areas
• Assist staff with other duties as assigned by kitchen manager
• Sanitize refrigerators and storerooms
• Operate and maintain all kinds of kitchen appliances
• Perform record keeping and reports generation duties
• Order and take delivery of food and supplies
• Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager
• Maintain outstanding working relationships with staff, guests and supervisors
• Performs other duties as assigned, requested or deemed necessary by management

Job Qualifications

• High School graduate or equivalent vocational training
• Strong written and verbal communication skills
• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
• Punctuality and reliable attendance.
• Interpersonal skills and the ability to work well with co-workers and the public.
• Proper food safety training and certification as described by law
• Ability to lift 60 lbs and stand for long periods of time
• High level of professionalism

Source: Tandem Hospitality Group