Line Cook - The Lodge

The Lodge Essential Job Duties:

• Preparation and execution of menu items according to recipes and standards set by the head chef.
• Adherence to food safety and sanitation guidelines to maintain a clean and organized workstation.
• Collaborate with the culinary team to develop and refine recipes, ensuring innovation and creativity in menu offerings.
• Monitor and manage inventory levels of ingredients, ensuring freshness and minimizing waste.
• Maintain a high standard of food quality, presentation, and taste, consistently meeting guest expectations.
• Work efficiently in a high-pressure, fast-paced environment, demonstrating excellent time management and multitasking skills.
• Uphold professionalism and teamwork, communicating effectively with kitchen staff and management.
• Assist in training and mentoring junior kitchen staff, providing guidance and support as needed.
• Stay updated on industry trends and culinary techniques to continuously enhance skills and knowledge.
• Assist with special requests and dietary requirements.
• Uphold the highest standards of etiquette and service protocols.
• Work closely with kitchen staff and other servers to ensure seamless service.
• Other duties as assigned. Skills / Knowledge Required:
• Ability to multitask and work efficiently in a fast-paced environment
• Professional appearance and demeanor
• Positive attitude and a passion for delivering memorable dining experiences
• 1-3 years of experience as a line cook in an upscale concept or equivalent culinary environment
• Proficiency in recipe development, preferred
• Knowledge of food safety and sanitation protocols, ensuring compliance with health regulations
• Excellent communication and interpersonal skills, with the ability to work collaboratively in a team-oriented environment
• Attention to detail and accuracy in food preparation and presentation
• Ability to work evenings, weekends, and holidays as required
• Culinary degree or relevant certification preferred but not required