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Line Cook - Full-Time Varius Shifts Available. Responsible for all cleaning items assigned and/or posted on daily/weekly checklist and those assigned by the Sous Chef or Dining Services Director.
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Purpose: The Latitude Cook is responsible in assisting the Executive Chef and Sous Chef with the overall Line Cook, Cook, Part Time, Executive Chef, Department Manager, Sous Chef, Property Management.
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Work closely with the Sous Chef and Dining Services Director in specifying and selecting food products. Report any incidents or infractions to Sous Chef or Dining Services Director.
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Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. Constant communication with all other team members and management, including calling back all orders to the chef, sous chef, or kitchen manager to achieve accuracy and clarity of orders placed.
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We are looking for a Italian Line Cook to support and report directly into the Executive Chef. This is a fast-moving business so we are looking for the right individual to be autonomous and be able to pick up multiple tasks and projects at once.
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The Cook is accountable to the Executive Chef, Sous Chef, and is expected to support an exceptional dining experience. The Cook position assists the Executive Chef and Sous Chef in ensuring the Food Quality and Wholesomeness is in compliance with Federal, State Local laws.
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The Latitude Cook is responsible in assisting the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property from daily operation of the restaurant, to catering and special events.
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Make only authorized food substitutions and consult with and advise Dining Services Director or Sous Chef on menu changes. The Line Cook is responsible for preparing food in accordance with the approved menu, current standards, guidelines, and regulations to assure that quality food service is provided at all times, in accordance with property policies and procedures.
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Reports to: Sous Chef Supervises: No supervisor duties are required in this position Summary Line Cook will be working River Course, Kiawah Island Club location. This position w Line Cook, Cook, Sous Chef, Restaurant, Property Management, Kitchen.
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The ability to lead staff line-ups assigned by Executive Chef and Sous Chef. To provide and maintain high quality standards and procedures in preparing and serving all restaurant and banquet food; assists Executive Chef and Sous Chef with ensuring effective operation of the kitchen and food production outlets.
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Acts as spokesperson on the line, handles different situations as they arise, and meets with Sous Chefs and/or Executive Chef on a daily basis. The following list is not inclusive of additional responsibilities that may be requested by the Sous Chef or Executive Chef.
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Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. The Breakfast Line Cook is responsible for preparing breakfast foods to be served to guests throughout the Cafeteria.
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Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. The Line Cook is responsible for preparing food and plated dishes according to the restaurant's menu specifications, providing quick and efficient service to customers in respect to duties related to a fine dining culinary experience, and maintaining sanitation standards.
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We are seeking highly motivated and skilled Kitchen, Back of House, ALL POSITIONS: Chef, Prep/Line Cooks , Sous Chefs to join our culinary team at Longboards Bar & Grill. Join our team as a Prep/Line Cook and embark on a fulfilling culinary journey in a dynamic and welcoming environment.
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Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. As a restaurant cook at Sonic Drive-In - Kingston Pike you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions.
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