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The Line Cook participates and supervises in the preparation, production & service of menu items according to the direction of the Culinary Management Team. Out on the heated patio there's a lively scene all its own; cozy and sociable, it's an ideal perch for a Union Station happy hour, dinner with friends or weekend brunch.
$20 - $23 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Patina Restaurant Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera.
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A Cook is responsible for maintaining and setting up food production station and quality control of all meat, fish, fowl, sauces, stocks, seasonings and all other food items prepared on the hot line.
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Under the direction of our Executive Chef, responsibilities include daily food prep, line cooking dinner entrees, plating and garnishing skills, expediting, buffets with carving station, support all general food service operation.
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Expedites breakfast, lunch or dinner service from inside the line as needed. Checks daily the quality and level of line station mise en plas. Communicate with the sous chef on duty to assure proper service according to assigned shift.
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Minimum of 1 year of experience as a prep cook or line cook. As a Line Cook, you will be responsible for preparing dishes according to recipes and chef specifications.
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This individual will provide support to our culinary team as the most senior cook on the line, followed next by the Chef de Partie. Complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
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Oversees the organization of food preparation and service by using production sheets and planned menus for patients, cafeteria, and catering; cook huddles as needed. Monitors tray line assembly for accuracy and timely delivery of meals (patients and caf.
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The Lazy Goat is looking to hire an experienced and professional Lead line Cook with a background in culinary arts, and fine dining. Responsibilities Include: Oversees Hot Line, Garde Manger, and Pizza Station for a la carte dining.
$18 - $20 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Line Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
Full-timeExpandUpdated 15 days ago - UpvoteDownvoteShare Job
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Stock and maintain sufficient levels of food products on line station to ensure a smooth service. Prep and cook food in a timely manner by following recipes and prep lists set forth by the Chef de Cuisine and BOH Managers.
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The Line Cook reports to the Food & Beverage Manager and is responsible for preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability.
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Job Summary: Title: Line Cook Location: House of Blues Who are we? The Role: Preparation of food items for service in a high volume restaurant The Venue: This iconic House of Blues venue is located on the famous Las Vegas Strip inside the Mandalay Bay Resort and Casino.
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The Line Cook plans, preps, sets up and provides quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts in accordance with standards and plating guide specifications.
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Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardshipFor qualifying team members Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines.
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