Line Cook
Aldenberg Hotel
- Versailles, KY
- Permanent
- Full-time
Summary:
The Cook is responsible for preparing and cooking food according to recipes and quality standards, ensuring efficient and timely service. This role involves a variety of tasks related to food preparation, cooking techniques, maintaining a clean and organized work environment, and adhering to food safety regulations.
Essential Duties and Responsibilities:
- Food Preparation:
- Prepare ingredients for cooking, including washing, chopping, slicing, and measuring.
- Follow standardized recipes and portion control guidelines consistently.
- Prepare sauces, stocks, and other foundational elements.
- Ensure the quality and freshness of all ingredients used.
- Assist with inventory management and informing supervisors of low stock.
- Cooking and Execution:
- Cook food items using various cooking methods (e.g., grilling, frying, sautéing, baking, steaming).
- Monitor food temperatures and cooking times to ensure proper doneness and safety.
- Plate and present food attractively according to established standards.
- Coordinate with other kitchen staff to ensure smooth and efficient service.
- Handle multiple orders simultaneously while maintaining quality.
- Kitchen Maintenance and Sanitation:
- Maintain a clean and organized work station, including equipment and utensils.
- Adhere to all food safety and sanitation regulations (e.g., HACCP).
- Properly store and label food items.
- Assist with cleaning duties, such as washing dishes, sweeping, and mopping.
- Dispose of waste properly.
- Teamwork and Communication:
- Communicate effectively with other kitchen staff and service personnel.
- Work collaboratively as part of a team to ensure efficient kitchen operations.
- Follow instructions from supervisors and chefs.
- Report any issues or concerns to the appropriate personnel.
- Other Duties:
- Assist with receiving and storing deliveries.
- Operate kitchen equipment safely and efficiently.
- Participate in training and development opportunities.
- Perform other duties as assigned by the Head Chef, Sous Chef, or Kitchen Manager.
- Education and Experience:
- High school diploma or equivalent preferred.
- Proven experience as a cook in a similar environment is often required (specific years of experience may vary depending on the level of the position).
- Formal culinary training or certification is a plus.
- Skills and Abilities:
- Strong knowledge of basic cooking techniques and food preparation.
- Familiarity with kitchen equipment and utensils.
- Ability to follow recipes accurately and consistently.
- Excellent time management and organizational skills.
- Ability to work efficiently under pressure in a fast-paced environment.
- Strong attention to detail and quality.
- Knowledge of food safety and sanitation regulations.
- Good communication and teamwork skills.
- Physical stamina and ability to stand for extended periods, lift heavy objects, and work in a hot environment.
- Ability to stand and walk for extended periods.
- Ability to lift and carry up to [Specify weight, e.g., 25-50] pounds.
- Ability to bend, stoop, and reach frequently.
- Ability to work in a hot and potentially noisy environment.
- Good manual dexterity and hand-eye coordination.
- Kitchen environment, which may involve exposure to heat, steam, and noise.
- May work evenings, weekends, and holidays depending on the establishment's operating hours.
- Health Insurance
- Dental Insurance
- Vision Insurance
- 401K
- Paid Time Off Program