What are the responsibilities and job description for the Line cook position at Boujis Hospitality?
Duties & Responsibilities :
Always demonstrates the ability to apply advanced cooking techniques in order to produce creative food dishes. (i.e. : knife skills, carving skills, basic mother sauces, etc.)
Always follows approved methods of product preparation to ensure consistency as well as quality. Offers recommendation(s) for improving methods of product preparation and recipe development.
Follows all policies and procedures established by the company and adheres to the set standards of the employee handobook.
Attempts to control food costs; though away, etc.
Demonstrates a thorough understanding of sanitation procedures and consistently applies such.
Understands the importance of proper food handling procedures and ensures that procedures are always followed.
Continually demonstrates the ability to properly use kitchen equipment while ensuring the highest safety standards.
Always properly identifies and stores product specific to outlet and always takes an active role in quality control of all food items.
Continually demonstrates the ability to produce food orders in a timely, neat and organized manner according to the needs of the guest.
Is always familiar with all product / inventory in freezers and coolers, and assists in ensuring that all product / inventory are properly rotated to maintain freshness.
Consistently demonstrates an advanced understanding of assisting in controlling product costs by ensuring the proper management of product waste.
Always consults with Supervisor for approval to leave assigned area for breaks, meals, etc.
Continually demonstrates the ability to keep work station organized and produce required quantity according to demands of station.
Continually identifies, utilizes and builds an advanced knowledge base of specific culinary terms per assigned outlet.
Continually demonstrates the ability to work independently and make informed decisions in the absence of a Supervisor and immediately notifies a Supervisory of any foreseeable concerns or developments.
Continually assists with training new Team Members and / or with demonstrating proper culinary techniques.
Minimum Qualifications :
High School Diploma or GED. Associates degree in a related field or culinary degree preferred. A combination of education and experience may be considered.
Must possess reading ability; schedules, menus, policies, etc.
Must possess mathematical ability; menu’s, etc.
Must be able to operate a steamer, fryer, oven, etc.
Must possess a valid Drivers license; transport needed equipment.
Must be able to speak and understand English; continuous communication with a degree of professionalism and accuracy.
Must possess written communication skills; standard forms, etc.
Must be able to work in extreme temperatures; 0 to 110 degrees.
Must be able to work under extreme noise.
Must be able to stand for long periods of time.
Must be able to lift up to 75 lbs.
Ability to be safety oriented.
Must be able to work in a fast paced environment and multi task.
Ability to accommodate a flexible work schedule to include nights, holidays and weekends.
Last updated : 2024-08-06
