Posted October 1, 2021
Line Cook 1
Summary of Position:
The Line Cook I is responsible for preparation, set-up, and maintenance of all meat, fish, poultry, and other food items prepared in the broiler and sauté station.
•Prepare daily requisition for supplies and food items
•Prepare all food items according to specific recipes or as specified on guest checks.
•Visually inspect, select, and use only food items of the highest standard in the preparation of menu items
•Check and control the proper storage of product, especially on specific cuts of meat.
•Keep all refrigeration and storage areas clean and organized, complying with health department regulations
•Keep all working areas clean and organized, complying with health department standards
•Other supportive functions as determined by the supervisor.
Education: High School Diploma or equivalent preferred. Culinary or apprenticeship program preferred.
Experience: Minimum 3 years cooking experience in a similar environment required. Broiler and sauté experience preferred.
Certificates or Licenses: Maricopa County Food Service Worker card.
Knowledge, Skills, and Abilities:
•Knowledge of the fundamentals of cooking, i.e. sauces, stocks, and cooking procedures.
•Knowledge of the acceptable standards of sanitation.
•Knowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, etc.
•Ability to butcher fish and/or meat.
•Basic mathematical skills to prepare recipes.
•Ability to understand and comply with all Health Department standards.
•Ability to memorize and perform Resort Standards, AAA Diamond standards, and Mystery shopper standards.
•Communicates effectively: Speaks and listens in a clear, thorough, and timely manner, effectively reading and writing, using the English language to communicate with employees, read written product label instructions, and complete requisition forms.
•Professional Appearance: Exhibits an appearance appropriate for a four diamond resort (Specific grooming standards are available for review).