WB's Specialty Line Cook

About the role

Able to read, convert recipes according to production requirements. Follow all approved recipes and plate presentations. Serve all guests according to established standards of quality and pre-determined timeliness and portions.

• Receive and understand food orders from Lead Line Cook, Expeditor or Ticket; coordinate orders for pick up
• Cook food orders for specific cuisine or style according to memorized standard recipes in a timely manner
• Control waste by monitoring proper rotation, storage, and quantity controls
• Work and communicate with kitchen staff and food servers
• Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
• Must have strict compliance with the Blue Chip Employee Handbook and Policy and Procedure Manual
• Able to read, convert recipes according to production requirements
• Acquired knowledge of sanitation according State and Federal guidelines
• Work efficiently and accurately in operating mode
• Maintain a positive work environment
• Follow all approved recipes and plate presentations
• Serve all guests according to established standards of quality and pre-determined timeliness and portions
• Assure that all food preparation and service areas are in accordance with the local, State, and Federal Health Department Codes
• Cooking applications vary based on complexity
• Ensure all food products are according to approved specifications
• Follow recipes precisely and understand mis en place
• Performs all relative miscellaneous duties as directed by supervisor/manager.

Qualifications & Requirements

• Temperatures above 85 degrees in the Hot Kitchen
• Periodically pushing and pulling heavy carts
• Walking long distances with heavy food products
• Repetitive heavy lifting
• Good hand/eye coordination
• Continuous standing, walking for long periods
• Periodically pushing and pulling heavy carts and lifting products in proper storage areas
• Ability to work in contrasting hot and cold areas
• Tasting food and evaluating quality points at each stage of preparation
• Required to be detail oriented
• Lift food items sometimes as heavy as 100 pounds
• Ability to read and convert recipes in direct proportion
• High School diploma or equivalent preferred
• Culinary Apprenticeship or an Associate's degree in Culinary Arts
• Must have two years experience in high volume kitchen specifically with hot food preparation
• The ability to effectively communicate in English
• Must be able to understand French terminology as it applies to cooking applications

Serv-Safe Certified