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Cook (Accord)
Inness Resort
10 bank st
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The Line Cook is responsible for the preparation, organization, and execution of food items on their station.
This position requires strong attention to detail, organization, cleanliness, and consistency.
The Line Cook works closely with the Chef de Cuisine, Sous Chefs, and other members of the culinary team to ensure that all food is prepared to established standards and the station is fully prepared for each service.
Essential Duties & Responsibilities
Food Preparation & Service
Prepare and execute all items assigned to your prep list and station.
Follow established recipes, portion sizes, plating specifications, and presentation standards.
Ensure all ingredients are fresh, properly prepared, and ready before service.
Maintain consistent quality, appearance, flavor, and portioning.
Properly set up and stock the station before each service.
Execute orders accurately and efficiently during service.
Assist other kitchen stations when needed.
Food Quality
Inspect ingredients for freshness and quality before use.
Immediately report questionable or damaged products to a supervisor.
Maintain established plating and presentation standards.
Understand menu ingredients and preparation methods.
Follow established procedures for food allergies and dietary restrictions.
Never make unauthorized substitutions or changes to menu items.
Sanitation & Food Safety
Maintain a clean, sanitary, and organized workstation throughout the shift.
Follow all food safety and sanitation requirements.
Maintain proper food temperatures and refrigeration standards.
Follow proper procedures for food storage, cooling, labeling, dating, and handling.
Prevent cross-contamination by following established food-handling practices.
Teamwork & Communication
Work cooperatively with cooks, dishwashers, chefs, servers, and other members of the Food & Beverage team.
Communicate clearly and professionally during preparation and service.
Respond promptly to direction from the Chef de Cuisine, Sous Chef, and culinary leadership.
Assist with kitchen opening and closing responsibilities.
Participate in pre-shift meetings and kitchen training.
Maintain a professional and respectful attitude, particularly during busy service periods.
Help maintain an organized kitchen and support the team wherever needed.
Qualifications
Previous professional kitchen experience preferred.
Previous garde manger, pantry, salad, prep cook, or line cook experience is a plus.
Basic knowledge of knife skills and professional food preparation.
Ability to follow recipes and detailed preparation instructions.
Strong attention to presentation and detail.
Understanding of basic food safety and sanitation practices.
Ability to organize and prioritize multiple preparation tasks.
Ability to work efficiently in a fast-paced kitchen environment.
Physical Requirements
Ability to stand and work on your feet for extended periods.
Ability to bend, reach, lift, and perform repetitive kitchen tasks.
Ability to lift and carry up to approximately 50 pounds.
Ability to safely handle knives and commercial kitchen equipment.
Ability to work in refrigerated areas and environments with varying temperatures.
Ability to work safely in a busy commercial kitchen.
Scheduling Requirements
The Garde Manger Cook must have flexibility based on business needs. The position may require:
Early mornings, afternoons, and evenings
Weekends
Holidays
Special events
Extended hours during high-volume periods
Reliable and consistent attendance is an essential requirement of the position.
- Principals only. Recruiters, please don't contact this job poster.