Major League Line Cook

PRIMARY PURPOSE: Execute a world class food service, as part of an organizational nutrition philosophy, to optimize health and performance of players, coaches, and staff.

The Line Cook is responsible for preparing and cooking specific menu items, following recipes, and standards, as outlined by the managing Chef. They are responsible for ensuring timely execution of assigned tasks while maintaining cleanliness and adhering to food safety regulations; key duties include but are not limited to prepping ingredients, cooking dishes using various methods like grilling, frying, or sauteing, plating food according to presentation guidelines, and maintaining a clean and organized workstation.

RESPONSIBILITIES & DUTIES:

Primary responsibilities include the following practices implemented during spring training, the competitive season, and the offseason:

Meal production: Assist in executing the menu according to kitchen and dietary standards.

o Contribute to the team process of food service, following proper methods of preparation and cooking techniques.

o Work collectively with culinary staff in preparing dishes, finishing garnishes, and firing foods to meet service times and guarantee meal freshness.

o Ensure all meals are prepared in accordance with HACCP protocols.

Kitchen Maintenance/Safety: Contribute to organizing kitchen processes, ensuring HACCP procedures are followed, and keeping the kitchen and equipment in sanitary and working condition.

o Ensure food quality standards by consistently monitoring the temperature of food.

o Maximize food safety and minimize waste by ensuring product is FIFO/other best practices for storage.

o Assist in dishwashing plates, silverware, and cooking equipment.

o Maintain kitchen equipment by performing regular inspections of the kitchen to determine/recognize deficiencies and communicate with Chefs.

o Help implement daily, weekly, monthly, and quarterly "gold standard" food safety and sanitation protocols for all stages of food preparation by researching and recommending best practices while ensuring compliance with all HACCP policies.

o Assist with Chefs' forecasting of food and non-food products (chemicals, packaging, paper, etc.) utilizing menu & order guide to guarantee timely arrival and storage of products.

Help maintain par stock standards of operation to prevent 86ing items

Collaborate with chefs on current inventory, kitchen needs, and keeping par stocks.

Conduct Continuous Self/Domain Development

Assess personal and professional development opportunities for continuous improvement and innovation of processes, recipes, and preparation methods to maximize efficiency.

Align with other departments to support professional development.

Be familiar with organizational endorsed resources.

The above information is not a complete list of the responsibilities, duties, and skills required for this position. No part of this job description restricts management's right to assign additional responsibilities to this job at any time.

ROLE REQUIREMENTS:

Knife skills: Proficiency in using knives to chop, slice, and dice ingredients accurately and safely.

Cooking techniques: Understanding of various cooking methods such as grilling, sauteing, frying, roasting, and poaching.

Time management: Ability to work efficiently under pressure and meet tight deadlines.

Attention to detail: Focus on maintaining consistency in quality and presentation.

Teamwork: Ability to collaborate effectively with other kitchen staff members.

Ability to stand for extended periods and work in a fast-paced environment.

Collaborative and able to succeed in a team-oriented environmen