Line Cook

Title: Line Cook

Report To: Executive Chef

As a Line Cook you are responsible for preparing and cooking menu items according to established recipes and standards. You will work on a specific station in the kitchen (such as grill, sauté, fry, or prep) and ensure food is prepared quickly, safely, and consistently during service.

Essential Functions and Responsibilities of the job include but are not limited to:

• Maintain a friendly, cheerful and courteous demeanor at all times, while providing personalized service to restaurant and hotel guests.
• Communicate effectively with guests and fellow team members.
• Wash, cut and prepare food for serving and/or cooking.
• Cook food as ordered, working on several different orders simultaneously.
• Inventory food items and report on supplies to be ordered.
• Control inventory for loss, waste and spoilage.
• Clean food preparation areas, cooking surfaces and utensils, keeping kitchen spotless to Company standards and to all health codes.
• Adhere to food safety requirements.
• Monitor cleanliness of back loading dock and trash area.
• Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel.
• Perform other duties as assigned, requested or deemed necessary by management.
• Deliver DKN’s “Home Away From Home” experience

*Management retains the discretion to add or change the duties of the position at any time. *

Supervisory Responsibility:

None
Independent Judgment Used:

Only within the guidelines established by management and to the extent of operating within DKN Hotels’ policies and procedures.

Working Conditions/Environment:

Kitchen including commercial restaurant equipment for cooking, refrigeration and dishwashing, and cleaning agents. Access to entire exterior and interior of property