Chez Line Cook

Memphis, TN, USA|

Job Overview

Compensation

Hourly

Range $15.25 - $19.25

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development opportunities

Meal Allowances

Job Description

Our esteemed establishment is a renowned hospitality company dedicated to delivering exceptional dining experiences and impeccable service standards. Operating within the competitive food and beverage industry, our brand stands out due to our commitment to quality, sanitation, and guest satisfaction. Leveraging state-of-the-art kitchen equipment and a team of dedicated culinary professionals, we pride ourselves on creating a safe and enjoyable environment for both our guests and employees. Our culinary team plays a crucial role in upholding our reputation by ensuring that every dish served meets the highest standards of taste, presentation, and safety.

We are currently seeking a detail-orient... Show More

Job Requirements

Maintain and strictly abide by state sanitation/health regulations and TPO requirements
Maintain complete knowledge of correct maintenance and use of equipment
Maintain complete knowledge of and comply with all departmental policies and procedures
Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other pertinent information
Communicate additions or changes throughout the shift
Complete opening duties including setup of workstation with required items
Inspect cleanliness and working condition of tools, equipment and supplies
Check production schedule and pars
Establish priority items
Inform Sous Chef of supplies needed
Transport and stock supplies
Inspect and rectify cleanliness and organization deficiencies
Start prep work and production
Select, clean and prepare fruits and vegetables
Produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces
Prepare amenity orders for Room Service
Check HSI printer
Prepare and produce menu items according to standards
Inform Sous Chef of shortages
Assist to ensure optimum guest service
Communicate assistance needs during busy periods
Inform Sous Chef of excess items
Maintain production charts
Maintain proper storage procedures
Minimize waste and maintain food cost controls
Disinfect and sanitize work areas
Transport dirty pots and pans
Assist Stewards in cleanup
Complete closing duties including storage and cleaning
Ensure completion of assignments before sign out
Review work status and follow-up with Sous Chef
Document information in logbook
Complete training and certification process

Job Qualifications

Knowledge of state sanitation and health regulations
Experience in food preparation and kitchen operations
Ability to operate kitchen equipment safely and correctly
Strong organizational and communication skills
Ability to work collaboratively within a team
Knowledge of proper food storage and handling procedures
Understanding of departmental policies and procedures
Experience with preparing and presenting banquet and buffet items
Ability to maintain cleanliness and sanitation standards
Capacity to follow recipes and yield guides accurately
Experience in stock management and requisition processes
Skill in troubleshooting and resolving operational issues
Competence in maintaining production documentation

Job Duties

Maintain and strictly abide by state sanitation/health regulations and TPO requirements
Maintain complete knowledge of correct maintenance and use of equipment
Use equipment and tools only as intended, properly and safely
Maintain complete knowledge of and comply with all departmental policies and procedures
Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
Communicate additions or changes to the assignments as they arise throughout the shift
Identify situations that compromise the department's standards and delegate tasks to correct these situations
Complete opening duties including set up workstation with required mis en place, tools, equipment and supplies according to standards
Inspect cleanliness and working condition of all tools, equipment and supplies
Check production schedule and pars
Establish priority items for the day
Inform the Sous Chef of any supplies that need to be requisitioned
Transport supplies from the storeroom and stock in designated areas
Inspect cleanliness and organization of line and workstations and rectify any deficiencies
Start prep work and production of items needed for the day
Select, clean and prepare fruits and vegetables
Produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces for banquets and buffets
Display items attractively and to specified requirements
Prepare amenity orders for room service in accordance with specified requirements and club standards
Check HSI printer at the workstation to ensure it is in working order and there is enough paper available
Prepare and produce menu items following recipes, yield guides, and department standards
Inform Sous Chef of any shortages before the item runs out
Assist wherever required to ensure optimum service to guests
Communicate any assistance needed during busy periods to the Sous Chef
Inform Sous Chef of any excess items that can be used in daily specials or elsewhere
Maintain production charts according to departmental standards
Maintain proper storage procedures as specified by Health Department and TPO requirements
Minimize waste and maintain controls to attain forecasted food cost
Disinfect and sanitize cutting boards and worktables
Transport empty, dirty pots and pans to pot wash station
Direct and assist Stewards to make clean up more efficient
Break down workstation and complete closing duties including returning food items to proper storage, rotate all returned products, wrap/cover/label/date items, clean storage areas, wipe down prep areas/reach-ins/walk-ins/shelves, return unused and clean utensils/equipment to specified locations, ice down hot items to HACCP specification, turn off unnecessary equipment, restock depleted items
Ensure all assignments are completed before staff sign out
Review status of work and follow-up actions with Sous Chef
Document pertinent information in logbook
Successfully complete training/certification process

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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