Position Summary: As a Restaurant Line Cook, you will play a crucial role in crafting high-quality dishes that leave a lasting impression. This position requires a dedicated and detail-oriented professional who thrives in a fast-paced environment while upholding the highest culinary and sanitation standards.
Essential functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - Prepare and cook menu items with consistency and efficiency while following standardized recipes and portion control guidelines.
- Maintain a clean and organized workstation, ensuring all food safety and sanitation standards are met in accordance with health regulations.
- Work collaboratively with the kitchen team to ensure smooth service, assisting with prep work, plating, and expediting orders as needed.
- Monitor food quality, presentation, and freshness, ensuring that every dish meets Ivy Hospitality's standards of excellence.
- Manage and prioritize multiple orders during high-volume service periods, maintaining accuracy and speed.
- Receive and properly store food deliveries, rotating stock to maintain freshness and minimize waste.
- Follow all kitchen safety protocols, including proper knife handling, fire safety, and equipment maintenance procedures.
- Communicate effectively with kitchen leadership and front-of-house teams to ensure seamless service and guest satisfaction.
- Take initiative in maintaining a positive kitchen environment by assisting team members and proactively addressing challenges.
- Assist in menu development, specials, and recipe testing as directed by the Executive Chef or Sous Chef.
- Ensure all guest interactions are conducted in a courteous and professional manner, aligning with company standards.
- Collaborate with other departments to ensure seamless service delivery and enhance overall guest satisfaction
- Maintain strict adherence to safety and security protocols, including the proper handling of keys, lost and found items, and emergency procedures.
Qualifications: Education: High school diploma or equivalent; culinary training or certification is a plus. Strong understanding of various cooking methods, ingredients, kitchen equipment, and procedures.
Experience: 1-2 years of experience as a line cook in a high-volume restaurant or hotel setting preferred.
Strong understanding of various cooking methods, ingredients, kitchen equipment, and procedures.
Ability to work in a fast-paced environment while maintaining attention to detail and consistency.
Strong teamwork and communication skills, with a willingness to learn and grow.
Ability to stand for extended periods, lift up to 50 lbs, and work in hot or cold environments as required.
Flexible schedule, including nights, weekends, and holidays, based on business needs.
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future.