The primary purpose of the Line Cook is to ensure that the cleanliness, organization of kitchen and preparation food are done to fine dining standard. This role demands a meticulous and efficient culinary professional who is responsible for preparing dishes, in an open kitchen setting, that meet the high standards of taste, quality, and visual presentation expected in our fine dining environment.
The Line Cook must manage their time effectively during service to ensure timely execution of dishes, coordinate closely with other kitchen staff, and adapt quickly to menu changes and service requirements.
Seeking flexible availability - mornings, evenings, & weekends
Essential Functions / Job Duties
Skillfully prepare dishes according to recipe and presentation standards set by the Sous Chef, Chef De Cuisine and Executive Chef
Take part in daily briefings and collaborate closely with the kitchen team to ensure a seamless service
Monitor food stocks and kitchen resources, coordinating with the procurement team to maintain essential supplies
Maintain stringent health and sanitation standards in all cooking and holding areas
Actively engage in learning and development opportunities to enhance culinary skills and adopt new cooking techniques
Possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
Possess good working knowledge of accepted standards of sanitation
Possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
Possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
Possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
Possess sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
Ability to perform duties in confined spaces
Ability to perform duties within extreme temperature ranges
Must have the ability to butcher fish and/or meats
Follow the policies and procedures of the Department as SOP Manual
Must ensure that all hazards are reported
Attend all Hotel’s Training as requested by the management
Must be aware of all emergency procedures
Strictly adheres to the Hotel’s Policy on Confidentiality and Ethics
Must monitor all product expiry dates
Ensure the maintenance of all storage areas
Ensure the venue is clean and sanitary
Must maintain knowledge of menus and specials
Ensure all appliances and machines, as well as the temperature of fridges are well maintained
To perform all other tasks as requested by management
Any other duties assigned by the manager or supervisor
Education & Experience
Culinary degree preferred
High school diploma or GED equivalent required
3 years of progressive fine dining, upscale job-related experience required
Hotel culinary experience a plus
Read, write, and speak English fluently
Must have enthusiasm and possess excellent customer service skills
Enjoy working with people and possess a friendly and outgoing personality.
Excellent communication and listening skills
Excellent time management with the ability to complete work within deadlines
Physical Demands
Continuous standing throughout the service in a high-temperature environment
Frequent lifting of heavy kitchen equipment, food waste and bulk food items weighing up to 50 pounds
Lift, balance and carry items of up to 50 lbs.
Be able to grasp, lift and/or carry, or otherwise, move or push goods on a hand/truck weighing a maximum of 200 lbs.
Extended periods of high activity that may require quick movements
Bend and stretch frequently
Handle a fast-paced environment
Perform all duties in a hot and humid environment, with exposure to wet and dry conditions
Ability to work in and access cold environments, such as freezer and refrigerator
Stand, walk, and remain on feet and perform job duties for entire shift duration and over long hours, which are sometimes required
Ability to work quickly and quietly
Mental Demands
Strong focus and mental acuity to execute detailed recipes
Effective stress management during high-volume service periods
Quick decision-making and problem-solving regarding food preparation and kitchen operations
Remain focused and efficient in a fast-paced environment
Follow strict sanitation and cleaning procedures
Respond quickly to requests for clean dishes or equipment from kitchen staff
Ability to work with others in a high demand kitchen
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction and provide direction to others
Manage differing personalities within the kitchen, the hotel and the community
NOTICE: The hotel business functions seven days a week, 24 hours a day. All employees must realize this fact and be aware that at all times it may be necessary to move employees from their accustomed shift as business demands. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.
Benefits
Full-time Associate Benefits
Medical, Dental, & Vision | HSA & Flexible Spending Account Options | Basic Life & Disability Plan Options | 401K Retirement Plan | Paid Time Off | Holiday Pay | Career Training & Development Opportunities | Tuition Reimbursement | Bereavement Leave | Employee Assistant Program (EAP) | Jury Duty (May vary by state) | Employee Discounts | Employee Referral Bonus | Free meal for all full-service hotel employees
Part-time Associate Benefits
All above-listed benefits except for Medical Insurance, Holiday Pay, Tuition Reimbursement
Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.
