Cook - Line

Requirements

• Maintenance of all areas in accordance with Clark County Health Department and FSS auditing
• Completion of all daily menus and food products on all parts of the line/kitchen
• Report any poor product or below quality items to sous chef or above immediately upon noticing
• Maintain food storage and handling procedures
• Maintain food quality and nutritional standards
• Perform technical culinary food production, portion control, and service standards
• Follow production schedule
• Food preparation of meats/poultry/game/fish, vegetables, and fruits
• Lifting and moving equipment to and from work stations, stove, and refrigerator
• Maintains a clean and sanitary work station, equipment and distribute supplies utensils, and portable equipment
• Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period
• Follows proper plate presentation and garnish setup for all dishes
• Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures
• Will be required to possess basic knife skills in compliance with OSHA safety regulations and operate kitchen equipment
• Responsible for assisting Chefs, Cooks & Pantry in preparing all food items in accordance with designated standards established by the Room Chef
• Responsible for putting away groceries in accordance with Health Department
• Able to understand and comply with all safety regulations and rules