Cook 2 (Line Cook)

A Line Cook prepares food using recipes and menu items created by the Executive Chef and helps keep the kitchen running smoothly. Some of their key duties and responsibilities include:

• The Line Cook is responsible for preparation of quality food in safe and efficient compliance with proper food preparation and handling.
• Assisting with stocking and setting up the kitchen stations
• Working with servers to ensure that orders are completed according to request and on time

• Consistent safe and sanitary food storage, preparation and cooking. Monitor and control maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work.
• Recognize and follow quality standards for meats, vegetables, fruits, dairy products and grains, including proper storage of these items. Effective utilization of leftovers and control of waste.
• Understand and ability to properly use seasonings for a range of culturally diverse foods. Knowledge of common food allergens and their substitutes.
• Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking.
• On time and at work when scheduled, and in proper uniform.
• Consistent professional and positive attitude and actions when communicating with guests, vendors and associates.

Benefits

We offer a highly competitive benefits package:

• Health, Dental and Vision Insurances
• Disability Insurances
• Supplemental Life Insurances (Employee, Spouse and Child coverage)
• Identity Theft Protection
• 401(k)
• Flexible Spending Accounts
• Vacation, Sick time and Holidays
• AMAZING HOTEL DISCOUNTS to Marriott brand hotels and any hotel in the TPG portfolio!