Line Cook: Precision Prep, Quality & Plating Mastery

Tandem Hospitality Group; Kansas City (MO); On-site; USD 21,000 - 28,000; Full time

Job summary

Tandem Hospitality Group in Kansas City, MO is seeking a Line Cook to prepare meals to recipes and standards, while maintaining a clean, sanitary work area and presenting dishes with care.

You will support the kitchen by setting up stations, weighing ingredients, and preparing a variety of items, including meats, seafood, poultry, vegetables and sauces. Quality tasting and proper safety are required.

Qualifications

• High School diploma or equivalent
• Strong written and verbal communication skills
• Ability to perform duties with attention to detail and supervision-free work
• Punctuality and reliable attendance
• Interpersonal skills with staff and public
• Food safety training as described by law
• Ability to lift 60 lbs and stand long periods
• High level of professionalism

Responsibilities

• Set up stations and gather all necessary misenplais to prepare menu for service
• Weigh and measure ingredients for cooking
• Prepare a variety of foods including meat, seafood, poultry, vegetables and cold items
• Prepare sauces and garnishes for allocated station
• Store all food items per safe handling procedures
• Inform chef of shortages and maintain correct food temperatures
• Taste dishes for quality before serving
• Operate and maintain kitchen appliances and tools
• Assist staff with other duties as assigned by kitchen manager
• Maintain an organized and sanitized work area at all times
• Return dirty utensils to appropriate areas
• Report maintenance needs or faulty equipment to management

Skills

Strong communication

Attention to detail

Punctuality

Interpersonal skills

Physical stamina

Education

High School diploma

Job description

Tandem Hospitality Group in Kansas City, MO is seeking a Line Cook to prepare meals to recipes and standards, while maintaining a clean, sanitary work area and presenting dishes with care.

You will support the kitchen by setting up stations, weighing ingredients, and preparing a variety of items, including meats, seafood, poultry, vegetables and sauces. Quality tasting and proper safety are required.