Line Cook

LEGENDS HOSPITALITY LLC • Dallas, TX • 1h ago

The Line Cook is responsible for providing quick and efficient service to customers in a variety of duties relating to a fine dining culinary experience and maintaining sanitation standards

Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. Prepare food items by complying with portion size, quality standards, departmental rules, policies and procedures. Ensures that proper food temperatures are maintained. Responsible for safety standards, neatness and sanitation of work areas. Maintain cleanliness of kitchen including shelves, walls, floors and drains. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Maintain proper sanitation for all dining and cooking utensils and cookware. Handles and cleans kitchen equipment carefully and safely to prevent damage or injury. Adhere to company guidelines for appearance and uniform standards

Qualifications

All applicants must be at least 18 years of age. Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility preferred with strong line experience for Ala Carte Service Ability to interact with co-workers in order to assure compliance with company service standards. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. Ability to multi task in a fast paced, team orientated setting. Must be able to read, speak and write in English. Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. Ability to work all Prudential Center events, including: extended hours, nights, weekends, and holidays. Must have sufficient mobility to perform assigned production tasks including: constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. High school diploma or equivalent. Culinary training preferred

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