The Line Cook is responsible for making food according to the restaurant orders and per the Executive Chef's instructed recipes.

Ensure all food is stored properly and that all equipment is cleaned and maintained up to all health standards and established hotel

• Check pars for shift use, ensuring that correct amounts are pulled for prep and noting items that need replenishment.
• Maintain food line to ensure that all required items are adequately stocked during initial set-up.
  
• • policies regarding kitchen cleanliness and sanitation at end of shift.
  • Properly store foods at end of shift in designated areas following wrapping, dating, and rotation procedures.
  • Consistently take steps to control food waste, loss and usage.
  • Stock inventory appropriately
  • Comply with nutrition and sanitation regulations and safety standards
  • Maintain the highest standards of cleanliness and sanitation. Complete all assigned cleaning functions as specified by Chef or Sous Chef during working shift.
    
• Practice proper food safety handling procedures
  
• Ensure the proper and safe use of kitchen equipment.
• Follow proper Hotel safety policies and procedures and use safety equipment as needed to ensure the safety of all team members during each shift. Reports all accidents and injuries in a timely manner.
• Ensure work area is clean and clear of standing water, debris or any objects that can obstruct the job duties from being performed safely, efficiently and effectively
• Perform any other job-related duties as assigned

The ability to work with minimal supervision in a high-volume quality oriented culinary operation is required.

• Must be able to multi-task.
• Must have working knowledge of all kitchen equipment including but not limited to; ovens, grills, broilers, fryers, steam tables, mixers, knives, slicers, etc.
• Working knowledge of sanitation, standards, and inventory control systems.