Line Cook, Ford House

Continental Services; Michigan; On-site; USD 29,000 - 36,000; Full time

Job summary

Continental Services seeks a Line Cook at Ford House in Michigan to support daily culinary operations, ensuring adherence to recipe standards, proper portioning, and high-quality presentation. The role requires a culinary-focused background and a commitment to safety and efficiency.

The ideal candidate has 3+ years of kitchen experience in a high-volume environment and relevant ServSafe/Allergen certifications or a willingness to obtain them.

Qualifications

• Associates Degree in culinary or hospitality.
• Three or more years culinary experience in a high-volume kitchen.
• ServSafe Manager and Allerg en certification preferred; willing to obtain through training.

Responsibilities

• Food Preparation: manage daily prep, ensure proper packaging and serving per recipe standards and close the kitchen daily.
• Quality: ensure food production quality and timelines, communicate to stakeholders to meet standards.
• Development: stay aware of trends, catering delivery methods, ingredients, and plate presentation ideas.
• Maintenance: keep prep areas, coolers, and freezers organized; assist with inventory and ordering.

Skills

Culinary skills

Food safety

Team communication

Food presentation

Education

Associates Degree in culinary or hospitality

Job description

Line Cook, Ford House

Department: Ford House 800425

Employment Type: Full Time

Location: Ford House

Reporting To: Ethan Collins

Description

The Line Cook is primarily responsible for supporting and driving the culinary team in daily food preparation. This role ensures that all culinary operations meet the Standard of Excellence in terms of flavor, presentation, recipe adherence, portion control, and production guidelines.

Key Responsibilities

1. Food Preparation: Facilitate and manage daily prep in the kitchen. Ensure food is properly prepared, packaged and shipped in a way that will allow for it to be portioned and served to guests in compliance with recipe standards. Ensure the kitchen is closed properly daily. Responsible for execution of service and special events.
2. Quality: Ensure quality and completeness of food production. Ensure quality standards are being met and timelines followed. Ensure timely and complete communication with interested parties to ensure quality standards are being met.
3. Development: Maintain awareness of new food trends, delivery methods for catering, new ingredients and new trends in plate presentations.
4. Maintenance: Manage daily upkeep and organization of the kitchen prep areas, cooler and freezers. Rotate products efficiently through the planning process. Assist with inventory and ordering.

Skills, Knowledge & Expertise

Associates Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.

Three or more years culinary experience required, large kitchen strongly preferred.

ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program.

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