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Kitchen Positions

Line Cook

The Line Cook will assist the Lead Line Cook in performing all tasks involved in preparation, cooking and serving of meals. Must be knowledgeable in different cooking equipment and techniques and have a willingness to learn. Must be able to work in a fast paced environment and be able to listen and communicate effectively.

Responsibilities

Set-up and break down line for daily service.

Prepare a variety of foods – meats, fish, poultry, vegetables and other food items in ovens, grills, fryers and a variety of other kitchen equipment.

Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.

Portion food products prior to cooking according to standard portion sizes and recipe specifications.

Maintains a clean and sanitary work station at all times.

Prepare items for grilling, frying or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

Follow proper plate presentation and garnish set up for all dishes per Lead Line Cook’s specifications.

Assist in food prep assignments during off-peak periods as needed.

Assist with receiving, storage, rotation of food products and controlling food costs and waste management.

Must be prepared to assist with cleaning, set-up, breakdown, dishwashing, etc. as needed.

Strong interpersonal skills.

Able to communicate clearly, concisely and effectively.

Must adhere to all grooming and appearance standards consistently.

Perform physical activities such as lifting up to 50lbs, stooping, walking and standing for extended periods of time.

Practice safe work habits at all times, to avoid injury to self and others.

Ability to work well within a team.

Mature attitude.

Exceptional work ethic.

Education and Experience

High School Diploma or equivalent GED

2+ years of culinary experience in varied kitchen positions including food preparation and line cook

Food Handlers Card

CPR Certified – desired but not required