Line Cook (Full-Time, $19.00/hr.) Graylyn Conference Center
Job Description Summary
Under general supervision, the Line Cook is an experienced cook who possesses skills in both a la carte and high volume banquet food preparation. Assists with heavy production and fabrication of food products for kitchen preparation, conference dining and special events.
Essential Functions:
- Communicates daily with supervisor for job assignments.
- Produces and fabricates food products for conference dining and special events; including hors d’oeuvres, salads, soups, entrees, and desserts.
- Assists Chef with hot line foods and production.
- Maintains a high level of sanitation and safety in the kitchen area
- Maintains fabricated food items for storage.
- Utilizes excess trimmings and unused portions of fabricated food items.
- Maintains positive relations with buffet attendants, servers, and dishwashers.
- Performs other related duties as assigned.
Required Education, Knowledge, Skills, Abilities:
- High school graduate with one year’s experience in a hotel kitchen or fine restaurant, or an equivalent combination of education and experience.
- Demonstrated knowledge of high-volume food production.
- Demonstrated knowledge of kitchen equipment and their functions.
- Demonstrated knowledge of hotline a la carte production.
- Ability to operate powered kitchen equipment.
- Ability to utilize cutting instruments, and knowledge of knife cuts.
- Knowledge of standard cooking fundamentals.
- Ability to create a pleasing presentation of food products.
- Ability to organize materials and products in the kitchen.
- Good communication and interpersonal skills.
- Ability to convert recipes using mathematical skills.
- Serve Safe certified or willing to become certified.
Physical Requirements:
- Medium work: Exerting up to 50 pounds of force occasionally.
- Climbing, crouching, standing, walking, lifting, fingering, grasping, feeling, talking, hearing.
- Visual acuity to determine neatness and thoroughness of work assignments.
Environmental Conditions:
- Worker is subject to both inside and outside activities.
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