The Line Cook is a crucial part of delivering quality food and service to the Guests. The Line Cook prepares high-quality dishes and ensures presentation standards are followed. The Line Cook works with their team and delivers guest satisfaction in accordance with the STRC Mission Statement.
- Practice, support, and maintain the Mission, Vision, and Values of Casino.
- Prepare stocks, soups and mother sauces and ensure quality taste and product are a priority.
- Work all stations on the line as necessary.
- Ensure quality of plating and presentation.
- Conduct quality line checks as required.
- Assist with portion control and product quality for service.
- Ensure that items are fully stocked and equipment is in good working condition.
- Ensure the proper storing and handling of all food products during and after shift to minimize waste and spoilage.
- Ensure the proper closing down of work stations.
- Communicate effectively with "Front of the House" staff.
- Ensure work station is kept clean and neat.
- Kitchen area is subject to extreme heat and cold.
- Proper clothing is provided; however, the Banquet Cook must ensure they are wearing appropriate non slip black shoes in the kitchen.
- Communicate effectively with all levels of team members, customers and outside contacts.
- Take direction and carry out assigned tasks.
- Work effectively in a fast-paced environment.
- Move around all work areas effectively and efficiently.
- Able to work periodically under conditions of extreme urgency (creating higher levels of job stress).
- Must be able to multi-task.
- Work independently and use good judgment.
- Must have flexibility in availability and be able to work nights, weekends, holidays and special events.
- Ability to handle heavy business volume, and sensitive situations relating to staff and guest problems promptly.
- Able to Multitask in a fast-paced environment
- Must be able to tolerate areas containing varying noise, smoke, and temperature levels
- Perform other tasks assigned.
