Overview
The Line Cook (Level 3) is responsible for preparing and presenting high-quality food, following company recipes and standards. This role ensures that each dish is crafted to meet safety, quality, and presentation guidelines, contributing to an exceptional guest experience.
Technical Tools
OtherLine CookFood Service
The Line Cook (Level 3) is responsible for preparing and presenting high-quality food, following company recipes and standards. This role ensures that each dish is crafted to meet safety, quality, and presentation guidelines, contributing to an exceptional guest experience.
Manage a designated station in the kitchen, preparing dishes to order with attention to detail.
Ensure food is prepared and served according to established portion sizes and presentation standards.
Inspect food items before they leave the kitchen to ensure quality and presentation standards are met.
Coordinate food orders to ensure timely and efficient delivery to guests.
Follow safety and quality guidelines for special food requests, particularly those related to allergies.
Set up and maintain prep and service areas, ensuring they are properly stocked and organized.
Follow all prescribed portioning controls and par levels.
Clean and sanitize work areas and kitchen equipment according to company policies and health regulations.
Follow safety protocols to maintain a secure and safe kitchen environment.
Maintain a professional appearance and adhere to personal cleanliness and sanitation standards.
Monitor inventory levels, requisitioning items needed for menu preparation.
Receive orders and properly store products per instructions while verifying accuracy and quality.
Work in a confined, crowded space of variable noise and temperature levels.
Properly store leftover ingredients and products for reuse, ensuring proper covering and dating.
Perform additional tasks as required to support the kitchen operations.
Applicants must be at least 18 years old by their first day of employment.
1 year of culinary work experience preferred.
Must hold a valid Food Handler and Allergen Certificate.
Ability to read a thermometer correctly and efficiently.
Consistently maintains a positive attitude, professional demeanor, and appearance.
Ability to problem-solve, manage multiple tasks under pressure, and work independently with minimal supervision.
Physical stamina to stand, walk, lift, bend, and kneel for extended periods.
Ability to lift up to 50 lbs. occasionally, 30 lbs. frequently, and 10 lbs. consistently.
Flexibility to work varying hours, including nights, weekends, and holidays.
Work is performed in both indoor and outdoor settings, including the restaurant/lounge and on-course areas. Team members may be exposed to hot surfaces, sharp utensils, moving equipment, cleaning materials, and varying weather conditions. Adhering to safety protocols is essential to prevent injuries from environmental and equipment hazards.
Golf Privileges
Retail and Restaurant Discounts
Employee Meal Program
Uniform Benefit Provided
Employee Assistance Program – Canopy
Full-Time or Part-Time Seasonal | Hourly | Non-Exempt
Sohohouseco