line cook resume
Received positive reviews for these new dishes, which are now permanent menu items due to their popularity. The requirements listed below are representative of the knowledge, skill, and/or ability required, High School Diploma or general education degree (GED). Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Evenings and/or weekends occasionally required, Preparation of breakfast and lunch service, Adhere to sanitation standards of the Sea Level Cafe, Possess minimum intermediate knife skills, Willingness to complete Food Protection Course, Must possess high energy and be hard working, Cook and prepare plates for fast pace lunch and dinner service, Working line during lunch and dinner service, Co-operation with team member and management to execute proper service, Experience in restaurant or food service industry, Proper knife skills and sanitation standards, Ensures clean and orderly workspace by adhering to public health codes, sanitation and safety policies, Completes approved opening duties at the beginning of each day, Completes approved closing duties at the end of each day by organizing, cleaning and sanitizing workspace, Ability to operate the following equipment is required: convection and conventional oven, fryer, broiler, salamander, slice, mixer, food processor, dish washer and all small wares and utensils, The ability to read food orders in English, 2 years of experience in fast-paced NYC kitchen, culinary environment, Advanced cooking skills, with strong multi-tasking skills, Organize, sanitize, and clean kitchen and storage areas, Ability/overall familiarization on sanitary food handling procedures, per State guidelines, Ensure proper rotation of all food items, including the lifting/moving of food bins weighing up to 150 lbs, Keep floor clean and free of food items, trash, or other obstacles, Position requires extended periods of prolonged standing and working on your feet, Uphold the LifeCafe commitment whichpromises a menu that is good for you and delicious with service that is friendly and fast, Previous experience preferred prepping recipes, ServSafe certified required within 90 days of hired, Maintain compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards, Focus attention on guest needs, remaining calm and courteous at all times, Must have employment eligibility in the U.S, Perform banquet and kitchen line functions as directed by the Executive or Sous Chef, Ability to operate, clean, maintain most commercial kitchen equipment required, Should possess computer skills, including, but not limited to Microsoft Word, Excel, Outlook (Not necessary), Ensure all cooks have proper quantities of needed supplies available for use, Assist in training all employees in the kitchen on how to perform their job duties to the best of their abilities thus maximizing productivity, Keep open communication between management and employees, Efficiently expedite food from front line during busy meal periods, Use arithmetic to calculate costs and prices, track expenses and analyze payroll, Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures, Must have 2 years experience cooking in a professional environment, Must be able to work flexible work early morning shifts (breakfast), Must have the ability to communicate in English. Maintain and cleans kitchen before, after and during shift, Cover, date and correctly store all food items as per safe food-handling procedures, Adheres to standards of handling, preparing, serving and holding food products including but not limited to: FIFO, Temperature Danger Zone, cross-contamination, Promote and provide extraordinary guest service for both internal and external guests; answer questions, offer information, and provide assistance in a courteous manner, Understand and demonstrate the proper use of safety practices and ensure department standards are maintained and safety policies are upheld, Assist staff with other duties and tasks as determined by management or supervisor, Flexible schedule including mornings, weekends and holidays, A true desire to satisfy the needs of others in a fast paced environment, Experience in a high volume restaurant preferred, High School Diploma or equivalent, some college preferred, Excellent verbal communication and problem solving skills, Able to work in a fast paced team setting, Must be open to working flexible hours including weekends, evenings and some holidays, Consistently practice safe and sanitary food handling techniques, Maintain workstation and equipment safety and cleanliness, High school diploma required. That means you need to do some prep work to get it ready for hiring managers. Regularly walks and reaches with hands and arms. Talented, and enthusiastic line cook with more than 7+ years of experience in managing … While not required, a culinary degree or certificate and experience with email, Microsoft Word and Excel would be a plus! … Prepared high-quality cuisine aligned to restaurant standards and consistency requirements. Use the job listing to decide which of your skills and experiences are most relevant. No need to think about design details. Read, follow, and understand production sheets. Guide the recruiter to the conclusion that you are the best candidate for the line cook job. Relied on as an order expediter for line cooks to ensure timely and top-quality food preparation. Let Monster's experts show you how to add a bit more flavor to your resume so that it stands out to hiring managers. The cast member must frequently lift and/or move up to 50 pounds. Format. Culinary professional committed to impeccable food preparation and presentation within both fine-dining and fast-casual restaurants. Can communicate well with guests. Line Cook the Galleria Resume Examples & Samples 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… (NOTE: kitchen equipment and food and non-food items ), Sets-up station according to the Company's guidelines, Maintaining a high level of sanitation and safety in the Kitchen area, Follows recipes, portion controls, and presentation specifications as set by the restaurant, Report all faulty equipment to supervisor, Performs additional responsibilities as requested by the Executive, Sous Chef, and/or Kitchen Manager, Responsible for preparing, seasoning, finishing, and garnishing all food in kitchen preparation in accordance with established recipes. 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. pulling frozen meat for tempering, cooking roasts), Utilizes creativity and know-how in producing food items that are aesthetically pleasing and taste appealing, Uses proper techniques in storage, handling, holding of hot food items, including leftovers, label and date, Prepares and uses appropriate garnishes on patient trays based on approve therapeutic diets, Attends all mandatory hospital and department in-services, Completes duties quickly and efficiently, without compromising quality of work, Uses all necessary food service equipment as needed, using proper safety precautions and operation procedures (convection oven, microwave oven, bain marie, slicing machine, kettles, steamers, steam tables, grill, broiler, deep fat fryer, mixers, blender, and knives, Participates in Quality Improvement Control activities as required, 1 year of experience in Healthcare Food and Nutritional Services preferred, Ability to read, write, and converse in english required, 1 year experience in Healthcare Food and Nutritional Services preferred, Ability to process basic math and food quantity conversion techniques to calculate amounts of ingredients required for quantity food production, 2+ years restaurant cooking experience required, Highest attention to detail and cleanliness, Candidates must be able to self-manage and manager others, Ability to stay calm under pressure and always provide the best possible customer service, Stock and maintain designated food station(s), as well as assisting the Market fresh food production, Interact with guests, on occasion seating them or bringing a beverage/food order, Practice correct food handling and food storage procedures, Complete all banquet room set-up and breakdown according to established rules of etiquette, Insure that the function is set up according to the specifications of the function sheet, Maintain organization and inventory of banquet linen, equipment, dishware and supplies, Maintains organization of back storage, freezer, walk-in and production area, Provides customer service as required such as answering questions, taking orders on the phone, Demos, or prepares customer samples for self-serve, Understanding of nutritional values and ingredients, Maintains sanitation in food preparation areas, Prepares food in accordance with recipe specifications, Experience in food preparation and equipment required, Presents the Customer with a sense of urgency around the accuracy, speed, and freshness of their order, Prepackages condiments (sauces, dressings) for prepared food items, Cuts, slices, dices, chops, food in preparation for use in recipes, Exposed to moving mechanical parts; fumes or airborne particles; and toxic or caustic chemicals, Training, guiding and leading part-time staff, Prepares hot foods in sufficient quantities to cover requirements according to production sheets, while avoiding over-production, thus eliminating waste and/or leftovers, Grills, cooks, prepares food for food service areas and fills in for cafeteria workers as needed in their absence, Times preparation of foods to meet food service schedules, Prepares food according to standardized recipes, Places hot food items in steam tables just prior to serving to ensure correct temperatures, Ensure line station set-up standards and recipe guidelines are followed;knowledge of all stations to act as back-up, Maintain cleanliness and sanitation of all areas including the removal ofgarbage, sweeping and wet mopping, washing counter tops and equipment on a daily basis, May be required to perform diverse physical tasks, including constant standing and walking, heavy lifting (30-50 lbs), etc, Good written, verbal and reading English communication skills, Minimum 1 year previous fine dining or hotel culinary experience, Ability to work afternoons and evenings including weekends and holidays, Solicit, book and service new and repeat local "catering only" business, Confirm all arrangements in writing adhering to Catering/Sales booking policies to include: menus, room set-ups, audio-visual requirements, attendance guarantees, music, floral arrangements or any other special needs, Confer with the Beverage Manager, Executive Chef and Catering Manager to insure guests' requests are met while maintaining and complying with the Hotel's quality standards, policies and procedures, Knowledge of food groups and appropriate menu suggestions for specific group types, Ability to work in a typical catering atmosphere requiring extensive phone usage, Knowledge of all cooking methods and procedures necessary to direct proper production, Administration, communication, scheduling, delegating, training, sanitation and safety skills, Directs staff to produce all requested food items. Do not attempt short cuts, Stock supplies, products, and utensils throughout the kitchen, General cleaning of the Kitchen and stock areas, Assist in set up and execution of banquets, Provide customer service to members and guests including but not limited to talking with guests about food items, fulfilling special requests for changes and substitutions, assisting in the growth and development of new cast members, and communicating guest comments to management, Execute light food prep and uphold the LifeCafe commitment which promises a menu that is good for you and delicious with service that is friendly and fast, Ensure cleanliness in a fast paced customer focused environment, Self-starter who takes initiative with minimal direction and supervision, Manage the flow of food production in conjunction with the pantry, grill and expo stations to provide the ultimate level of service, Work directly with Manager to maintain and adjust established pars, Rotating schedule into the Expediter position to ensure the most efficient Speed of Service, Preps and cooks food according to prep sheets, par levels and plate design, Wraps, labels, dates and rotates all food items and insures proper food storage, Maintains overall cleanliness and sanitation standards in all areas, Regular and reliable attendace/Performs other duties as required, One year cooking in a professional kitchen or as a short order cook in a restaraunt, Monitors inventory rotation to maintain fresh product with little to no waste, Expedite orders in a timely, consistent manner, Practices exceptional operational sanitation, Ensure that kitchen area, including grill, oven, stoves, etc. on a continuous schedule, Self-starting personality with an even disposition, Ability to maintain a professional appearance and manner at all times, Can communicate well with guests and co-workers, Must be willing to “pitch-in” and help co- workers with their job duties and be a team player, Prepare food for Banquets, ad required, following specifications on Banquet Event Orders, Assist in storage and rotation of food items according to hotel procedures, Flexible and long hours sometimes required, Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects, Ability to withstand temperature variations both hot and cold, Works closely with the service team to provide an exceptional food service experience to our guests at all times, Demonstrates an interest in provided and promoting a child friendly environment, Should be guest focused and able to answer queries on the menus of the Hotel and Park services as required, Prepares and stocks any mise en place for the upcoming shift, Possess a good working knowledge of the entire menu offer, At the end of shift or service, assists in the clean down of all kitchen and back of house operation and equipment, Ensures that all products are stored and rotated in adherence to FIO and any safety standards, Must follow and implement all the LEGOLAND California Resort and Hotels policies and procedures regarding proper sanitation and cleanliness standards, Knowledgeable on all LEGOLAND food safety and HACCP procedures, Properly executing all of our recipe procedures, Preparing a variety of food with different methods of preparation, Following company safety and sanitation policies and procedures, Record temperatures of all applicable refrigeration units and pot sink sanitizer levels, Record and report all loss of food due to spoiling and over production, Assist in all areas of the grill and pantry, preparing quality food items for customers to specifications, Order food stock from storeroom as needed, prepare back up stock and prep these accordingly to menu specs, Assist in stewarding duties: washing pots, pans, kitchen utensils, serving bowls, serving dishes and kitchen equipment. Assist in delivering food to guests, Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent and brand standards, Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle and flat top grill, Minimum two years semi fine dining experience, Control proper usage and rotation of food, Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations, Ensure work station and all equipment is clean and sanitized prior to the change of shift, Ensure outlined prep is completed in a timely manner for the next shift, Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, & as changes occur in work environment and/or workload, Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team, Adhere to all Property and Department standards including Safety Guidelines, Complete safety trainings and certifications, Maintain confidentiality of proprietary information, Basic oral and written communication skills and able to follow instructions, Valid driver’s license and ability to meet the requirements of driver insurability as established by the insurance carrier is preferred, Maintain proper associate uniform standards and footwear which is slip and oil resistant, enclosed toe and heel, Must have the physical strength, stamina and agility to perform the assigned duties to include lifting objects up to 25 pounds, Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor, This is an on-call, help as-needed position, with no set schedule or days, Candidates should be able to perform all basic and intermediate cooking techniques, Checks with Chef for all the menu of the day items, room service, and restaurant menu items and areas of responsibility as to the amount of prep, quality of product, and cleanliness of area, Stocks (both food products and equipment), cleans, sets, and prepares service area, Demonstrate teamwork by co-operating and assisting colleagues as needed, Complies with occupational, health, and safety standards, Follows the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner as dictated by the chef and/or Sous chef, Mixes sauces in the prescribed manner as dictated by the Chef and/or Sous Chef, Must have basic sense of taste and smell to prepare food and beverage products, Strictly adheres to corporate and government mandated sanitation and general cleanliness standards, Strictly adheres to prescribed procedures for product storage, rotation, cross contamination prevention and time/temperature controls, Strictly follows prescribed hygiene procedures for food handling and sanitation, Sets up workstation based on pars established by Chef and by following station set-up sheets, Insures foods are stored and kept at proper holding temperatures, through the use of thermometers, Driving the Customer Relations Management system by insuring that all such orders are handled correctly, Attends regularly scheduled staff meetings, Completes all closing requirements as directed by Chef and/or Sous Chef, Follows guidelines as outlined in the Company Handbook, Performs such other duties as may be assigned, Be involved in departmental meetings and committees, Able to exert up to 50 lbs of force occasionally and 45 lbs of force frequently, One to four years minimum experience required, Must have a basic understanding of professional cooking and knife handling skills, Must be able to speak clearly and listen attentively to staff, peers, managers, and guests, Be flexible and adaptable to work calmly and effectively under pressure, Must have problem solving abilities, be self-motivated, and organized, Prepares and serves food for evening meals and special events, Responsible for the set up and daily service of the entrée stations (Grill/Steam) including (but not limited to) entrée and appetizer menu items, Plates menu items according to presentation specifications while maintaining food quality standards and appropriate food service temperatures, Completes station preparation for next day’s meal service, Maintains cleanliness and sanitation of work areas and equipment, Abides by all city, state and federal regulations, Actively participates in the maintenance of a safe work environment, One (1) year experience cooking in a dinner house with knowledge in soups, sauces, salads, meat and fish cutting required, Must be able to evaluate work situations and prioritize tasks, Must be able to work efficiently and independently, Must be able to read and write menus, recipes, and follow oral instructions, Must possess knowledge of Sanitation Rules, Must be fully familiar with all aspects of pantry work, Must be proficient in salad making, cold plates, buffets, and banquet dish-ups, Must be able to use knife, slicing machine, and grater, High school/culinary classes/ diploma preferred, At least two to five years of pantry experience in comparable operations, Minimum 1½ years experience in the food service industry as a cook, preferably in a hotel, convention center or large volume volume restaurant, Valid Food Handler Card required; Serv Safe Certification a plus, More than 1 1/2 years experience in the food service industry as a cook, Prepare and cook orders for daily operations, Advise supervisor of low inventory items; assists in receiving items and taking inventory as required, Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and IHG requirements, Promote teamwork and quality service through daily communication and coordination with other departments. 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