What are the responsibilities and job description for the Line Cook - PM position at 21c Museum Hotels?
Job Description
Title: Line Cook
Reports To: Sous Chef, Chef de Cuisine, Executive Chef
General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Specific Responsibilities
Understands menu and techniques required to execute the dishes properly.
Reports to work on time and ready to work scheduled shift.
Able to work as part of a team focused on a common goal.
Possesses and brings in the proper tools to do the job: microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons (the restaurant provides any other necessary tools).
Understands the importance of tasting and seasoning the food properly, no matter how simple the dish.
Understands how to work with different forms of heat and cooking methods.
Receives and applies criticism in a positive manner, even from fellow employees.
Understands and has experience using different kinds of proteins, fruits, vegetables, grains, dry goods, spices, vinegars, etc.
Actively learns through inquiry.
Keeps a clean and organized work station before, during, and post service.
Knows station set up and pars to assist sous chefs in ordering and writing prep lists for the next day.
Able to identify product quality and freshness.
Other duties as assigned by supervisor or manager.
Title: Line Cook
Reports To: Sous Chef, Chef de Cuisine, Executive Chef
General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Specific Responsibilities
Understands menu and techniques required to execute the dishes properly.
Reports to work on time and ready to work scheduled shift.
Able to work as part of a team focused on a common goal.
Possesses and brings in the proper tools to do the job: microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons (the restaurant provides any other necessary tools).
Understands the importance of tasting and seasoning the food properly, no matter how simple the dish.
Understands how to work with different forms of heat and cooking methods.
Receives and applies criticism in a positive manner, even from fellow employees.
Understands and has experience using different kinds of proteins, fruits, vegetables, grains, dry goods, spices, vinegars, etc.
Actively learns through inquiry.
Keeps a clean and organized work station before, during, and post service.
Knows station set up and pars to assist sous chefs in ordering and writing prep lists for the next day.
Able to identify product quality and freshness.
Other duties as assigned by supervisor or manager.
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