Line Cook

Line Cook Job Description

Reports To:                  Back of House Manager                      

FLSA Status:                 Hourly, non-exempt

Prepared By:               HR Director

Prepared Date:            5/3/24

Compensation:            $16 per hour 2% cash share of service charge for each departure worked

Summary:  Line cooks perform all food preparation duties and ensure all food production is completed accurately and timely to guests’ expectations.

About Us: The Royal Gorge Route Railroad carries over 250,000 guests from around the world through Colorado's Royal Gorge. Our focus is on providing an outstanding, safe, and consistently fantastic experience across all touch points while on property and onboard the train. The Royal Gorge Route employs up to approximately 400 staff members during peak seasons, with about 75 on duty at any one time. Our train consist currently supports up to 800 passengers per run, and includes several dome cars, classic dining cars, bar cars, coach cars and open-air cars -- all of which are supported by onboard kitchens and full bars, as well as a scratch-cooking commissary kitchen, ticketing operation and retail experience in the Santa Fe Depot.

Essential Functions

·         Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment

·         Assumes 100% responsibility for quality of products served

·         Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures

·         Stocks and maintains sufficient levels of food products at each train kitchen to assure a smooth service period

·         Portions food products prior to cooking according to standard portion sizes and recipe specifications

·         Maintains a clean and sanitary work station area including tables, shelves, grills, panini grills, fryers, microwaves, sauté burners, convection oven, flat top range, and refrigeration equipment

·         Prepares item for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating

·         Follows proper plate presentation and garnish set up for all dishes

·         Handles, stores, and rotates all products properly

·         Assists in food prep assignments at the depot during off-peak periods as needed

·         Closes the kitchen properly and follows the closing checklist for kitchen stations and/or assists others in closing the kitchen

·         Attends all scheduled employee meetings and brings suggestions for improvement

·         Performs other related duties as assigned by culinary leads or the Executive Chef

Education/Minimum Requirements

• Prior cooking experience in a restaurant preferred but not required

Skills/Aptitudes

• English language and professional communication skills are required
• Ability to take direction and work under moderate supervision
• Ability to work in a team environment
• Ability to work quickly, calmly, and effectively under pressure
• Must have problem-solving abilities, be self-motivated, and organized
• Commitment to quality service and food knowledge

Working Conditions/Essential Job Functions

• This position will spend 99% of the time standing and 1% of the time sitting
• Fast-paced; constantly moving
• Must stand, stoop, reach and use fine motor skills in a kitchen environment
• Reading, speaking and listening are used continuously
• Occasional environmental exposures to cold, heat, and water
• Must be able to lift and carry up to 50 pounds regularly