Line Cook

The Line Cook is responsible for providing culinary support to the kitchen in the preparation and presentation of all dishes.

Duties and Responsibilities:

- Handle all types of food and food product to prepare and present for dining customers
- Run a station during fast-paced times during the serving day
- Follow daily prep list as assigned by Chef on Duty

• Wash, peel, and chop produce
• Prepare ingredients for cooking
• Clean and cut or grind meat, fish, poultry and shellfish

- Perform basic cooking tasks such as stirring, straining, and parboiling food and reducing sauces, measure seasonings, condiments and ingredients for use in cooking
- Ability to use various utensils and cutlery appropriately
- Prepares food in the manner and recipes set forth by the Chef
- Weigh and measure product as it is delivered to the restaurant
- Maintain records of quantities of foods and ingredients used
- Update supervisors when stock of food items or suppliers are low
- Inform managers about broken or malfunctioning equipment
- Label ingredients and food items, stock pantry and refrigerator shelves in an organized manner to adhere to DOH guidelines
- Sanitize work areas and equipment, wash dishes, and take out trash
- Follow and adhere to all standards set forth by the Department of Health
- Practice highest regards for safety within the kitchen workplace areas
- Performs other related activities as assigned by management 

Qualifications

- Deliver timely and courteous service to LDV Hospitality guests in adherence to our company policies and procedures 
- Ability to speak, understand, read and write in English
- Must have basic math skills 
- Maintain friendly, helpful and positive attitude at all times
- Ability to have an outgoing, friendly disposition for guest relations
- Adherence to company, state, and county sanitation standards
- Strict adherence to posted schedule and clock in/out at times
- Ability to comprehend and follow written and verbal direction
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Adherence to company uniform and grooming policies
- Perform all other duties assigned by the management
- Adhere to all HR policies and procedures

Education, Experience, Knowledge Requirements

- Minimum of 1 - 3 years experience as a Cook in a fine dining or similar caliber restaurant
- High School Diploma or GED is preferred, but not required

Physical/Special Requirements

- Ability to lift 50+ pounds often
- Ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day
- Mobility and manual dexterity appropriate to staff the Cook position

Work Environment

- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
- Exposure to some chemicals and frying oil used for food preparation 

Acknowledgment

LH Employment Services and its Managed Companies is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of
any kind. LDV Hospitality is committed to the principle of equal employment opportunity for all employees and to providing employees
with a work environment free of discrimination and harassment. All employment decisions made by LH Employment Services are based on
business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, gender, national origin,
ancestry, age, marital status, sexual orientation, gender identity or expression, transgender status, alienage or citizenship status, pregnancy,
physical or mental disability, military status, or any other characteristic protected by the laws or regulations in the locations where we
operate. LH Employment Services will not tolerate discrimination or harassment based on any of these characteristics.

The Line Cook is responsible for providing culinary support to the kitchen in the preparation and presentation of all dishes.

Duties and Responsibilities:

- Handle all types of food and food product to prepare and present for dining customers
- Run a station during fast-paced times during the serving day
- Follow daily prep list as assigned by Chef on Duty

• Wash, peel, and chop produce
• Prepare ingredients for cooking
• Clean and cut or grind meat, fish, poultry and shellfish

- Perform basic cooking tasks such as stirring, straining, and parboiling food and reducing sauces, measure seasonings, condiments and ingredients for use in cooking
- Ability to use various utensils and cutlery appropriately
- Prepares food in the manner and recipes set forth by the Chef
- Weigh and measure product as it is delivered to the restaurant
- Maintain records of quantities of foods and ingredients used
- Update supervisors when stock of food items or suppliers are low
- Inform managers about broken or malfunctioning equipment
- Label ingredients and food items, stock pantry and refrigerator shelves in an organized manner to adhere to DOH guidelines
- Sanitize work areas and equipment, wash dishes, and take out trash
- Follow and adhere to all standards set forth by the Department of Health
- Practice highest regards for safety within the kitchen workplace areas
- Performs other related activities as assigned by management 

Qualifications

- Deliver timely and courteous service to LDV Hospitality guests in adherence to our company policies and procedures 
- Ability to speak, understand, read and write in English
- Must have basic math skills 
- Maintain friendly, helpful and positive attitude at all times
- Ability to have an outgoing, friendly disposition for guest relations
- Adherence to company, state, and county sanitation standards
- Strict adherence to posted schedule and clock in/out at times
- Ability to comprehend and follow written and verbal direction
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Adherence to company uniform and grooming policies
- Perform all other duties assigned by the management
- Adhere to all HR policies and procedures

Education, Experience, Knowledge Requirements

- Minimum of 1 - 3 years experience as a Cook in a fine dining or similar caliber restaurant
- High School Diploma or GED is preferred, but not required

Physical/Special Requirements

- Ability to lift 50+ pounds often
- Ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day
- Mobility and manual dexterity appropriate to staff the Cook position

Work Environment

- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
- Exposure to some chemicals and frying oil used for food preparation 

Acknowledgment

LH Employment Services and its Managed Companies is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of
any kind. LDV Hospitality is committed to the principle of equal employment opportunity for all employees and to providing employees
with a work environment free of discrimination and harassment. All employment decisions made by LH Employment Services are based on
business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, gender, national origin,
ancestry, age, marital status, sexual orientation, gender identity or expression, transgender status, alienage or citizenship status, pregnancy,
physical or mental disability, military status, or any other characteristic protected by the laws or regulations in the locations where we
operate. LH Employment Services will not tolerate discrimination or harassment based on any of these characteristics.