Restaurant Line Cook

As a part of the Escondido team, the Culinary Team is held to a high level of excellence.

Our purpose is to exceed the expectations of our Members and their guests by providing excellent customer service consistently. Making them feel special by providing the best well-prepared meals and dining experience our absolute dedication and considered part of the Escondido Experience.

An Escondido Line Cook should fluently display culinary knowledge and sense of urgency to provide the highest quality culinary presentations and desire to continually learn and grow to meet the changing needs of the membership’s palate.

The Line Cook is primarily responsible for preparing food to the menu and exact specifications as lined out by the Executive Chef or Sous Chef to play a key role in contributing to our Member and guest satisfaction. A great Line Cook should be quick and diligent, able to follow instructions as well as all health and safety rules and apt in multi-tasking. The position requires experience using a variety of ingredients and techniques. Maintaining proper communication with other staff within the team and other departments is necessary to acquire the common goal.

Tasks and Activities

·         Set up and stock stations with all needed ingredients and cooking equipment.

·         Prepare food for service, chopping vegetables, butchering meat, or preparing sauces.

·         Cook menu items in cooperation with the rest of the kitchen staff using various equipment

·         Check food while cooking to stir or turn

·         Ensure great presentation by dressing dishes before they are served

·         Answer, report and follow executive or sous chef’s instructions

·         Keep a sanitized and orderly environment in the kitchen

·         Clean up station and ensure all food and other items are stored properly

·         Stock inventory appropriately

·         Ensure that food comes out simultaneously, in high quality and in a timely fashion

·         Check quality and quantity of ingredients and report shortages for ordering

·         Comply with nutrition and sanitation regulations and safely standards

·         Maintain a positive and professional approach with Members, guests and coworkers

·         Perform other appropriate tasks as assigned and requested including tasks of Prep Cook, Steward, Banquet Chef

 Skills

·         Learn and apply provided information and logic to evaluate situations and provide solutions to problems.

·         Requires completing courses and obtaining certifications to comply with state health regulations.

·         Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as

           appropriate, and not interrupting at inappropriate times.

·         Selecting and using training/instructional methods and procedures appropriate of the situation when learning or teaching new things.

·         Using mathematics to solve problems

·         Monitoring/Assessing performance of yourself to make improvements or take corrective action.

·         Understanding written sentences and paragraphs in work related documents.

·         Talking to others to convey information effectively.

·         Communicating effectively in writing as appropriate for the needs of the audience.

·         Adjusting actions in relation to others' actions.

·         Actively looking for ways to help people.

·         Determining the kind of tools and equipment needed to do a job.

·         Controlling operations of equipment or systems

·         Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

·         Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.