SUMMARY:

The Line Cook is responsible for the daily preparation of food items in co-ordinance of existing recipes, policies, training, and departmental standards. The Line Cook is expected to know, understand, and abide by established company policy, departmental procedures, and general knowledge of federal health code.

ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following:

• Sets service areas and kitchen area according to restaurant guidelines.
• Tends to guest needs quickly, efficiently, and completes shift and closing side work according to the specifications as set by Black Mesa Golf Course Operations Manager.
• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the BMGC OM or BMGC AOM
• Alerts a member of the culinary leadership team in the event of product shortage or quality issues.
• Cleans and maintains kitchen area in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, refrigeration, and all storage areas.
• Keep all areas clean and sanitized as directed.
• Performs additional responsibilities, although not detailed, as requested by the BMGC OM or BMGC AOM
• Other duties as assigned.

QUALIFICATIONS:

• Minimum of 1 year full service Line Cook experience.
• Food Handler License required.