Line Cook 2

Clear Destination Inc.; Irving (TX); On-site; USD 20,664,000 - 45,461,000; Full time

Job summary

Clear Destination Inc. is seeking a Line Cook 2 to prepare all menu items on time, following standards and specifications. You will work on both hot and cold lines, maintain prep sheets, and ensure proper plating and timing for service.

The role requires strong culinary fundamentals, the ability to work under pressure, and good communication with team members. A culinary degree or formal training is preferred and Food Handlers certification must be valid or obtained on hire.

Qualifications

• Two years of culinary experience in a hotel or restaurant kitchen.
• Ability to work without immediate supervision and with others.
• Excellent written and verbal communication and organizational skills.
• Ability to follow recipes.
• Unexpired Food Handlers certificate or obtain upon hire.
• Lift, push, pull, and carry moderate weight.
• Culinary degree or formal training preferred.

Responsibilities

• Efficiently prepare all food items as directed by the supervisor and to company specifications.
• Demonstrate knowledge of culinary fundamentals and techniques.
• Work on an outlet hot/cold line and meet timeline for each meal period.
• Stay organized with prep sheets and station guides and manage own timeline.
• Use culinary equipment properly and safely.
• Plate presentations meeting specifications.
• Communicate with team members.
• Attend required monthly department meetings and trainings.
• Complete other duties assigned by management.
• Work on a restaurant Line.
• Knife skills and vegetable cuts knowledge.

Skills

Culinary fundamentals

Team communication

Organizational skills

Knife skills

Work under pressure

Time management

Education

Culinary degree or formal training

Tools

Culinary equipment handling

Weights & measures understanding

Job description

Overview

The Line Cook 2 position ensures all food is prepared on time and according to menu specifications. Works and communicates effectively with all other kitchen personnel.

Responsibilities:

• Efficiently prepare all food items as directed by the supervisor and to the company specifications, with limited supervision from management.


• Good knowledge of culinary fundamentals and techniques.


• Ability to work on an outlet hot/cold line, executing menu items within the specified timeline for each meal period.


• Ability to stay organized with prep sheets and station guides, with an emphasis on managing their own timeline to get ready for service.


• A proper understanding of how to use all culinary equipment properly and safely.


• The ability to do plate presentations that meet our specifications.


• Ability to communicate with other team members.


• Maintain a positive and professional attitude in stressful situations.


• Attend required monthly department meetings and company training.


• Complete other duties assigned by management.


• Ability to work a restaurant Line.


• Basic knowledge of knife skills and the different vegetable cuts.

Qualifications:

• Required to have at least 2 years of culinary experience in a hotel or restaurant kitchen.


• Must be able to work efficiently without needing immediate supervision from management and work well with others.


• Excellent written and verbal communication skills as well as organizational skills.


• Must have basic mathematical skills and an understanding of weights and measures.


• Able to follow recipes.


• Must have unexpired Food Handlers – or obtain upon hire.


• The ability to work in a fast-paced, high-pressure work environment while executing delegated tasks and assignments.


• Culinary degree and/or formal training is strongly preferred.


• Must be able to lift, push, pull, and carry moderate weight.


• Must be able to walk/stand for extended periods, with frequent bending and twisting.


• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.