Maintained product presentation, product quality, and cooking time standards In accordance with (IAW) specifications outlined by [company name]Management. Set up stations and collect necessary supplies to prepare menu. This way, you can position yourself in the best way to get hired. With that in mind, itâs important to emphasize the diversity of â¦ ), Responsible for training servers on use of correct portions when cutting, preparing, and serving items, Communicate with management regarding food product that needs to be ordered for upcoming production plans, Report safety hazards discovered in the location to management immediately, Completion of any task requested by a supervisor or member of the Aramark management team, Good interpersonal and communication skills, Ability to work in a team environment and demonstrate excellent customers service, Must have the ability to manage and support the kitchen staff, Minimum 2 years experience in the food service industry as a cook, Must be able to understand verbal and written instructions, 3 or more years experience in the food service industry as a cook, Prepare and display foods in accordance with company standards, recipes, and policies in compliance with food safety policies and procedures, Maintain proper signage, product rotation, freshness, quantity and quality, Keep sales areas, backrooms, and coolers clean and well organized, Wait on customers and counter promptly and cheerfully, Greet customers and provide them with good quality foods, Operate cash register in accordance with company procedures, Wash and sanitize cookware and utensils in accordance with company and Health Department policies and procedures, Willing and available to work weekends and holidays, Abe to read shelf tags, signs, product labels, training materials, and bulletins, Must work with various cleaning solutions, safely use sharp tools, and carefully operate slicing equipment, Demonstrated aptitude to manage people and organize workloads, Ability to make intelligent decisions quickly, Strong communication skills and diplomacy when dealing with people, Deli, Food Service, Restaurant, or similar work experience, Understanding of all key components of department operations. The noise level in the work environment is usually moderate, Support the Executive Chef, Sous Chef, and Jr Sous Chef and all kitchen team members with daily tasks to ensure readiness for service, Ensure all recipes and orders are executed at the highest possible standards of accuracy and in a timely manner, Responsible for the daily setup and break down of the kitchen including their specific stations, Communicate order and/or prep needs to the Chef or Sous Chefs, Taste food during production and service to ensure quality and consistency, Label, date and properly rotate all food and ingredients, Receive and check in orders to ensure their quality and accuracy, Assume responsibility for their entire station and all ingredients/prep on that station, Engage guests when appropriate to make them feel welcomed and “at home”, Always provide the highest quality service to internal and external guests, Develop and maintain a working knowledge/interest in RH core furnishings business, Be knowledgeable of all food and beverage offerings, Participate in teamwork and foster harmonious working climate, Works in a very fast paced, high volume, short order food production type environment with frequently changing menus and specialty request, Utilizes ovens, grills, griddles, broilers, deep fryers, ranges, salamanders, steamers, combi-ovens, electric slicers, knives, steam tables, impinging conveyor oven, pizza deck oven, and other equipment for food preparation, Stocks production area for efficient daily operation, Prepares large and small batch recipes as assigned, Sets up and stocks work station in a self motivated manner, Presents a professional, neat and clean appearance at all times, Cleans and organizes kitchen areas, including storing incoming goods, sweeping, mopping & scrubbing as assigned, Provides feedback to Chefs on quality of incoming goods, Possesses excellent communication skills, ability to interact with guests in a professional, personable manor is essential, Maintains a clean uniform at all times when in the performance of executing a chef attended action station, Have accurate high production knife skills, Hot food production knowledge including grilling, steaming, deep frying, char broiling , soup and sauce preparation, Working knowledge of American food production techniques, Cold food production knowledge including but not limited to salads, fruit platters, sandwich preparation, desserts, and specialty sweets, Ability to maintain cooking station at a speed that yields 145 covers within the 1 hour of dining time, Stands unassisted for substantial periods – 100%, Grasping hot and cold items using necessary heat resistant or cold resistant gloves or cloths– 100%, Normal sense of smell, taste , touch and hearing- 100%, Adds seasoning to foods during mixing or cooking, Washes, peels, cuts and shreds vegetables and fruits to prepare them for use. Can communicate well with guests. Prepare and portion our delicious food products prior to cooking them to perfection! on a continuous schedule, At least one years restaurant and/or banquet experience, Possess or ability to obtain a current Food Handler Card, Must be able to work a flexible schedule, including being on call for evenings, weekends and holidays, Maintain a professional appearance and manner at all times, Must be willing to “pitch-in” and help co-workers with their job duties and be a team player, Demonstrated professional conduct, performance and appearance, Ability to remain composed, attentive, understanding and pleasant in a fast-paced, high-demand, customer service environment, Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers, Start food items that are prepared ahead of time, making sure not to over prepare estimated needs, Check pars for shift use, determine necessary preparation, freezer pull and line set up. No kitchen is complete without a line cook. Its all part of Topgolf Hospitality – deliver the BEST! Assist in serving meals as necessary and on a timely basis, Ensure that safety and sanitary regulations and precautions are followed at all times by all personnel, Self-starter, highly motivated with a high productivity level, Prepare entrees, soups, vegetables, and starches for patients, cafeteria, and doctors’ dining room, Follows standardized recipes, adjusting amounts to meet projected census, Sets up and garnishes food for an attractive presentation, Serves hot food as member of team assembling patient trays, Follows all food safety and sanitation guidelines, Maintains own work area throughout shift in an organized and sanitary manner, Completes pre-preparation for following day’s menu, Labels, dates and stores all food items per department standard, Prepares special menus for catered functions as assigned, Must abide by the HCA code of conduct and the West Hills Hospital and Medical Center Standards of behavior, Knowledge of operating most basic kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc, Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e., knives, spoons spatulas, tongs, slicers, etc, Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs, Ability to stand and work continuously in confined spaces. A resume objective is for those who've never plated a meal. Check and serve prepared menu items and garnish before delivery to costumers. Stores and handles food properly, following Health Department requirements. May place par orders based on established schedules or emergent needs, Prepare menu items, including proteins, using various methods such as slicing, carving, roasting, steaming, frying, marinating, grilling, sautéing and braising, Perform display cooking to customer order, plating according to established standards and answering questions about ingredients, recipes and pricing, Monitor prepared foods for compliance with Washington State health code regulations, including following unit temping and food handling procedures, Consult with culinary leadership to address requests to accommodate dietary restrictions, Assign and check the work of student, hourly or classified staff, Provide instruction on kitchen techniques to student, hourly or classified staff, Properly wrap, date, label and store all foods used for a meal before the close of the shift, Maintain records of foods produced, foods wasted, and any recipe adjustments according to established policies and procedures, Clean and organize cooking platforms and work spaces, Report safety issues and equipment malfunctions to the supervisor, Prepare and serve food in accordance with recipes, photos and menus, Set up for meals by ensuring proper amounts are in place for forecasted covers, special functions, and any reservations, As requested, create food & beverage requisitions to meet estimated demand, Prepare work checklist and/or complete work/shift checklist and organizes work stations for each shift, Adhere to safety and security standards, including: work area and equipment is cleaned, maintained and organized, Demonstrated working knowledge of state and local health laws relating to sanitation and food storage and handling, Follow any internal, state and local health laws/ guidelines/procedures to ensure food & beverage safety for guests, Embrace RED brand service philosophy: gives personal attention, takes personal responsibility and uses teamwork when providing guest service, This person must be able to work primarily second shifts, This person must be able to work a flexible schedule week-to-week based on business and staffing levels, Previous line cook experience is required, Ability to stand for long periods of time and lift a moderate amount of weight, To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. chopping vegetables, butchering meat or preparing sauces) using defined recipes and guides, Effective communication to all staff regarding daily specials, counts, 86 items, Proper cleaning and sanitizing of workstations and tools, Proper storage of leftover food (e.g. Line Cooks' main responsibilities are to prep the ingredients for and assemble dishes according to the recipes and specifications laid out by the restaurant. Cooking equipment maintenance and upkeep as well as stocking and cleaning. Worked doubles on weekends from outside of the restaurant to inside the kitchen. One year of previous restaurant/hospitality experience is required. Supports safety and accident prevention programs (nonslip footwear, knife handling, and proper lifting), Performs all other related and compatible duties as assigned, Season and cook food according to recipes or industry standards and experience, Bake, roast, broil, and steam meats, fish, vegetables, and other foods, Weigh, measure, and mix ingredients according to recipes or industry standards, using various kitchen utensils and equipment, Produces ala carte menu items according to guest’s request (micros) with-in the time standards set for the specific meal period, Works in a very fast paced, high volume, short order food production type environment with frequently changing menus and specialty requests, Utilizes ovens, grills, griddles, broilers, deep fryers, ranges, steamers, combi-ovens, electric slicers, knives, steam tables, impinging conveyor oven, pizza deck oven, and other equipment for food preparation, Utilizes departmental standard cooking techniques to ensure proper product results, Demonstrates proper Garnishing techniques in the preparation and presentation of all ala carte menu items, Acts in a friendly and professional manner to guests and co workers, Sets up, cleans and maintains special event food areas as assigned, Works live action food stations, (carving, sautéing and other culinary techniques) provided for guests, Interacts with guests, producing special requests, answering questions and providing guidance for food choices, Able to work at a very fast pace in a short order production kitchen and adheres to production goals and guidelines, Prepare food and beverage products for customers by following recipe guidelines, using proper preparation techniques, and sanitation guidelines, Keep workstation clean, organized, sanitized, and sufficiently stocked, Assist co-workers in keeping entire kitchen and guest areas clean, organized, and sanitized, Use waste control guidelines and record all waste on spoilage sheet, Perform other duties assigned by supervisors, Experience of one or more years in a full-service restaurant or in a college culinary program, Adhere to appearance, uniform, and personal hygiene standards. 55.28% of Line Cook job postings have at least one of these terms indicating the value employers place commonly place on these experiences when hiring candidates. Popular skills for a line cook. Including, but not limited to, salads, pizzas, burgers. Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards. Worked as part of a close knit team to ensure efficient operation of a busy commercial kitchen. A line cook is an individual who is responsible for preparing and spicing different kinds of foods, including vegetables, meat and soups, according to the prescribed recipe, to give the guest an incredible service. Seasoned and cooked food according to recipes and personal judgment and experience. Lead Line Cook Resume Examples Lead Line Cooks, or just "Line Cooks," are responsible for prepping ingredients and putting together dishes according to restaurant specifications. Demonstrate actual high volume production, Check food temperatures before serving in order to follow standards for food safety and sanitation. Line cook job description -Learn how to write a good line cook job description to attract great candidates for this position. Lift, carry, and place objects weighing up to 40 lbs without assistance. Proactively prepared for large parties and reservations, anticipating and staffing needs. It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures, Prepares various food products for restaurant and banquet operations, guest consumption and enjoyment, Wraps, dates and rotates food items; utilizes whole food products eliminating any waste; maintains overall cleanliness and sanitation standards in assigned areas, Regular and reliable attendance, may preform other duties as required, High school diploma or GED; or one to three months related experience and/or training; or equivalent combination of training and experience, Frequently stands, uses hands, talks, hears, tastes and smells. Maintained cleanliness of kitchen exceeding 300 square feet. Prepare and collect garnishes and/or other assigned menu items for allocated station. Maintained and monitored incoming deliveries. Prepared and inspected all food in accordance to FDA regulations to ensure safe consumption, Performed maintenance of all equipment used to prepare food on the line. If yes, use this information to prepare for a job interview and your resume. Prepared high quality, great tasting meals. Coordinate host stand and directed coworkers where to seat guests. In charge of success for the team by making plates elegant and presentable, food is properly prepared and good kitchen communication. Measure , cut, or otherwise work on materials with precision, Use arithmetic or shop geometry to calculate amounts of product required to complete assignments, dimensions followed and cost of materials, Must have ability to listen, follow instructions, ask questions to perform assigned tasks with limited supervision, Read recipe of item to be prepared, produce utilizing basic culinary techniques, accept responsibility for accuracy and outcome of completed product, Minimum of three months experience as a line cook/prep cook/rounds cook, Wash, organize, inventory china, glassware, silverware, pots and pans, Set up and stocking stations with all necessary supplies, Clean up station and take care of leftover food, Set up and stock stations with all necessary supplies, Cook menu items in cooperation with the rest of the kitchen staff, Ensure that food comes out simultaneously, in high quality and in a timely fashion, Excellent understanding of various cooking methods, ingredients, equipment and procedures, Comply with nutrition and sanitation regulations and safety standards ,Clean up station and take care of leftover food, Answer, report and follow executive or sous chef’s instructions, Promote a positive image by displaying impeccable manners, diplomacy and tact towards employees, Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by servers within policy; controls food usage to minimize waste, Advises manager of low inventory items; assists in receiving items and taking inventory as required, Maintains a clean, neat and well-organized work area at all hours, in accordance with the hotel standards, Complies with basic food handling course annually as per city standards, Knowledge of all vegetables in the raw state through preparation, with the ability to determine the appropriate cooking times though visual observation, Safe and proper care, preparation, storage and rotation of food items, Knowledge of safe and sanitary holding temperatures and procedures, Assists in other areas of the kitchen as needed, Performs duties noted on the daily tasks & cleaning schedule, Attends and participates in daily briefings and other meetings as scheduled, High School diploma or equivalent vocational training, 1-2 Years previous Fine Dining experience in a similar establishment, The Ability to follow verbal and written instructions, and effectively communicate with managers and co-workers, Ability to compute basic mathematical calculations, Ability to aid in the transportation of all work equipment and produce pertinent, Ability to work in a clean, organized manner with attention to detail and produce food items, Training of the kitchen personal according to Training Program, Close monitoring at all times of quality of presentation and portion size. Prepared items for broiling, grilling, frying, sautÃ©ing, or other cooking methods by portioning, battering, breading, seasoning and or marinating. The cast member is occasionally exposed to moving mechanical parts. Note any out-of stock items or possible shortages. Regularly lifts up to 50 lbs and occasionally lifts up to 100 lbs, Prepares sufficient quantities of food product in accordance to production plan, Works with Chef on preparing, cooking and storing food items with safe work practices, Works closely with Chef on other duties including wrapping, dating, rotating, and inventorying food items, Excellent Knife Skills and Cooking Methods, Responsible for waste control and assisting in maintaining weekly condemned sheets on a daily basis, Follow all DNC Parks and Resorts Environmental GreenPath, GuestPath, National Park Service guidelines, and safety policies and procedures, Serve Safe certification required (within two weeks of hire), Prepare each day according to shift and station assignment. Must be able to identify all products used in kitchen operation. Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Prep Cook Resume Sample. Do you need the best Line Cook resume? Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. This is one of the hundreds of Line Cook resumes available on our site for free. Must be able to work a flexible, part-time schedule, Must be able to work a flexible, part-time schedule, Prepare food according to standardized recipes, Maintain House of Blues safety and sanitation standards, Deliver exceptional customer service by preparing food items consistently and adhering to all recipe standards, Maintain a safe working environment by using proper food handling skills and food safety guidelines, Complete kitchen tasks such as line setup, food preparation, cleanup and breakdown, Have a high school diploma, or equivalent (preferred), Minimum of 1 year experience in food service/hospitality desired, but not required, Must enjoy and be able to succeed in a fast-paced work environment, Ability to communicate clearly and professionally with customers and coworkers, Basic math and written communication skills, Ability to work a flexible schedule based on department and store needs, Food handler's card may be required according to local and or state regulations. 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