Description Job Summary Ensure quality and consistency of all food menu items. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality. Job Activities • Maintain professional appearance standards as directed in the Company Employee Handbook. • Anticipate and accommodate the needs of the guests. • Handles all allergy and/or dietary restrictions and modifications. • Accurately follows all orders received from the POS system and/or direction from the expeditor. • Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue. • Follow supervisor’s instructions, communicate with and supports co-workers, while being a team player. • Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard. • Possesses general knowledge of the venue. • Complies with Department of Health and company sanitation standards. • Communicates product needs to the chefs and the support staff. • Required to check cover counts, BEOs and/or Fire Sheets. • Properly sets-up station and performs opening/closing procedures as directed by management, including: • Stocks station with prescribed supplies. • Sets “mise en place” following FIFO and company standards. • Wipes down and sanitizes station. • Performs opening side-work as prescribed. • Performs closing side-work as prescribed. • Reports all breakage, damage of equipment or furniture immediately to management. • Attends and participates in daily pre-service meetings (where applicable). • Attends and participates in any training sessions or departmental meetings. • Learn by listening, observing other team members and sharing knowledge while leading by example. • Portrays a positive and professional attitude. • Demonstrates knowledge of Company, its partners and supporting hotel environments. • Works as part of a team and provides help and support to all fellow team members. Requirements Education, Experience and Skill Requirements • Company in-venue Line Cook training and Food Handling Certificate. • Previous culinary experience preferred. • Experience as a line cook in a high-volume culinary operation preferred. • Must be able to stand, lift and bend for extended periods of time. • Must be able to bend and lift to 50 lbs. • Role may include job duties or tasks requiring repetitive motion. • Exposure to hot kitchen elements or cleaning materials. • Must be able to work and remain focused in a fast-paced and ever-changing environment. • Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.