Line Cook - Position starts in May

Summary of Position
Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot and cold menu item plates.

Duties & Responsibilities:
Arrive to work and punch in and out at scheduled times and maintains hygienic appearance.
Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.
Prepares item for broiling, grilling, frying saut ing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores, and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing standard for kitchen stations, as well as assist others in closing the kitchen if need be.
Attends all scheduled employee meetings and brings suggestions for improvement.
Performs other duties as assigned by the Sous or Executive Chef.

Minimum of 1 year experience in kitchen preparation and cooking.
Must be able to communicate verbally and in writing with all managers front of the house as well as the back of the house.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time up to and including 10 hours.
Must be able to follow direction.
Must maintain personal hygiene in accordance with Otsego Club handbook and local health department regulations.

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