#Linecook souschef restaurant employment manual#

In addition, attendance at all scheduled training sessions and meetings is required. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers and other office equipment as needed.ĭue to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

#Linecook souschef restaurant employment manual#

Requires manual dexterity to use and operate all necessary equipment. Ability to spend extended lengths of time viewing a computer screen. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Requires grasping, writing, typing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Must be able to exert well-paced ability in limited space. Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis. Must be able to stand and exert well-paced ability for up to 8 hours in length. Temperature is moderate and controlled by hotel environmental systems. Monitors personal performance and makes improvements where needed.Manages material resources well and places new orders soon enough to prevent running out of supplies.Stays up-to-date on changes in state and county sanitation requirements.Learns new recipes and new procedures rapidly.Understands and follows written and verbal directions explicitly and asks questions for clarity when necessary.Uses critical thinking and reasoning skills to solve problems quickly.Has the ability to perform calmly under pressure.Works cooperatively and efficiently in a team environment.Possesses excellent communication skills.Has knowledge of standard cooking, baking and grilling techniques.

Participates in cleaning the rest of the kitchen before the restaurant closes for the night.Cleans and sanitizes the area with soap and warm water.Wraps unused items and stores in proper areas at the end of a shift, and shuts off all equipment at the station.Pitches in, along with the rest of the staff, to maintain sanitary conditions and organization in the kitchen.Plates food in an attractive manner to maximize customer enjoyment.Assembles dishes and provides garnishment.Steps in to help another line cook who is running behind.Keeps pace with other cooks on the line so that all food is ready for each plate at the same time.Assists with cutting, marinating and precooking foods.Cooks a specific portion of each plated meal as assigned by either the head or sous chef.Sets up a station by bringing all containers of necessary food items to that point in the line.

Helps set up the whole kitchen prior to a restaurant’s opening.

A line cook is usually assigned the task of preparing the food in a specific area or along the line in a restaurant kitchen such as the vegetable prep area or the grill.Įssential Duties and Responsibilities of a Line Cook