Washington Duke Inn & Golf Club→
Restaurant Line Cook at Washington Duke Inn & Golf Club in Durham, NC
Skills
Job Description
The Restaurant Line Cook is responsible for preparing and cooking food items in accordance with established recipes and standards, ensuring the highest quality of food and service. This role involves working closely with the kitchen team to maintain a smooth and efficient operation, contributing to the overall guest satisfaction and dining experience.
Key Responsibilities:
Prepare and cook food items according to recipes and quality standards.
Ensure all food items are prepared in a timely manner and meet the restaurant's presentation standards.
Maintain a clean and organized work station, adhering to food safety and sanitation guidelines.
Assist with inventory and stock rotation to ensure freshness and minimize waste.
Collaborate with other kitchen staff to ensure efficient workflow and service.
Participate in menu planning and development, offering suggestions for new dishes.
Monitor food portions and control food costs by minimizing waste.
Assist in training new kitchen staff as needed.
Adhere to all health and safety regulations and procedures.
Handle and resolve any kitchen-related issues or emergencies promptly and professionally.
Required Education:
High school diploma or equivalent preferred.
Required Experience:
Minimum of 2 year experience in a professional kitchen environment.
Proven track record of working effectively in a fast-paced setting.
Experience with various cooking techniques and kitchen equipment.
Previous experience in a similar role within a restaurant setting.
Required Skills and Abilities:
Strong knowledge of food safety and sanitation standards.
Ability to follow recipes and prepare dishes to restaurant standards.
Excellent knife skills and proficiency in food preparation.
Ability to work collaboratively as part of a team.
Strong time management skills and ability to prioritize tasks efficiently.
Ability to remain calm and focused under pressure.
Good communication skills to interact with kitchen staff and management.
Flexibility to work various shifts, including evenings, weekends, and holidays.