Line Cook: Marriott Houlihan's

**Responsibilities and Duties:**

* Sets up station according to restaurant guidelines.

* Prepares all food items ads directed in a sanitary and timely manner.

* Follows recipes, portion controls, and presentation specifications as set by the restaurant.

* Restocks all items as needed throughout shift.

* Cleans and maintains station in practicing good safety, sanitation, organizational skills.

* Understanding and knowledge to properly use and maintain all equipment in station.

* Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

* Perform additional responsibilities as requested by kitchen staff or Manager.

**Qualifications:**

* 3-5 years experience as cook in casual dining restaurant preferred

* Basic understanding of professional cooking and knife handling skills.

* Understanding and knowledge of safety, sanitation and food handling procedures

* Previous prep or line cook experience.

* and professional communications skills are required

* Ability to take direction

* Ability to work in a team environment

* Ability to work calmly and effectively under pressure

* Must have problem solving abilities, be self-motivated, and organized

* Commitment to quality service, and food and beverage knowledge

**Additional Qualifications:**

* Average to above knife skills

* Ability to follow and troubleshoot recipes/menu items with little or no difficulty

* Ability to efficiently set up and maintain workstation

* Ability to demonstrate the outlet style of cuisine through food tasting and preparation

* Ability to assist Kitchen Manager with maintaining accurate inventory levels

* Ability to handle average amounts of prep work and work 2-3 stations with little or no difficulty and minimal assistance

* Ability to work with position, supportive attitude, skill, speed and cleanliness

* Ability to exhibit proper food handling procedures in accordance with state regulations and obtain ServSafe certification.

**Physical Requirements:**

* Must be able to stand for long periods.

* Occasional environmental exposures to cold, heat, and water.

* The individual must be able to transport up to 40 pounds

* Must be able speak, read and understand basic cooking directions

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