As a member of our hospitality team, the primary responsibility of a Line Cook is to prepare, season, and cook a variety of food items for either the hotel Restaurant outlets Pastry Kitchen or Banquet Kitchen by following recipes and direction of culinary supervisors and chefs to ensure the accurate preparation of all dishes and food items. This role is responsible for cooking a variety of items correctly, cleaning, and maintaining equipment. A crucial part of this role is maintaining cleanliness in the service line, following production lists, keeping records of production usage and leftovers, and upholding quality and consistency standards.

• Adjust daily production as estimated by the forecast and banquet menus.
• Follow production charts and keep daily records of production usage and leftovers.
• Ensure that all equipment is clean, handled, and stored properly.
• Maintain open communication with the food production areas within the kitchen.
• Assist the Pantry in à la carte dessert production every day.
• Make sure that the food served is of the highest quality and well presented.
• Keep sanitizer on the station and utilize it frequently to disinfect all surfaces.
• Utilize leftovers as necessary by the Executive Chef or Executive Sous Chef.
• Rotate shelf items and bakery carts and store them properly.
• Use recipes and use records to ensure consistent quality.
• Always inventory items to arrive at a realistic production schedule.
• Breakdown of coolers, cleaning and organizing all areas.
• Attend all culinary department meetings when scheduled.
• Be ASI-conscious and adhere to ASI standards.
• Help conserve energy by using only equipment needed during meal periods, and turning off before and after peak periods.