Job Title: Line Cook
Department: Food & Beverage
Company: Dimension Hospitality
Reports To: Lead Line Cook, Exec Sous Chef, Sous Chef or Executive Chef
Supervises: N/A
Job Purpose: To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres.
Job Responsibilities:
1. Open up line, preparing and organizing the station and cooking all food necessary to start serving.
2. Prepare all items; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the
assigned time.
3. Rearrange the line and steam table to facilitate cooking and service.
4. Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also
ensures that food leaves the kitchen in peak condition.
5. Learn menus, recipes, preparation, and presentation.
6. Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
7. Cook only sufficient food in advance to cover expected business volume and to maintain quality.
8. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all
food for next shift and for the following day as required and directed by Supervisor.
9. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary
condition in accordance with state, county, and company health regulations and work safety regulations.
10. Other duties as assigned.
Job Skills:
1. Must be able to “prep” food products, using standardized food preparation techniques.
2. Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects
with great precision.
3. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of
materials.
4. Read recipes of items to be prepared.
Job Qualifications:
Education: HS Diploma or equivalent
Experience: Minimum 3 months cooking experience at a full service restaurant or hotel.
Licenses/Certifications: Food Safety Certification
Working Conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
Additional physical, visual and working conditions:
X Stand for long periods of time
X Outdoor weather conditions
X Extreme cold (non-weather)
X Wet or humid conditions
X Near moving or mechanical parts
X Lift/carry over 50 lbs.
X Able to work overtime and/or irregular hours
X Near moving or mechanical parts
X Near risk of electrical shock
X Near loud noises
While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
