Line Cook
About this role
Description
TITLE: Dishwasher
DEPARTMENT: Food and Beverage
REPORTS TO: Lead Cook/F&B Outlets Manager
FULL TIME
HOURS: 5:00 AM - 1:00 PM
SUMMARY
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
ESSENTIAL RESPONSIBILITIES
• Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. • Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. • Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. • Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. • Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. • Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. • Check pars for shift use, determine necessary preparation, freezer pull and line set up. • Note any out-of-stock items or possible shortages. • Assist in keeping buffet stocked. • Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. • Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. • Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. • Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. • Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. • Check pars for shift use, determine necessary preparation, freezer pull and line set up. • Note any out-of-stock items or possible shortages. • Assist in keeping buffet stocked. • Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. • Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
OTHER RESPONSIBILITIES
• All other duties as assigned, requested or deemed necessary by leadership.
SUPERVISORY DUTIES
None