Cook PM
Department:Blue Horse
Location:Louisville, KY
Work Requirements
Report to work on time and in complete uniform, consisting of jacket, black pants and name tag.
Hands on preparation of all Line items, including a) Saute, b) Window, c) Broiler and Vegetable Station.
Maintain par stock on all items used on Line; notify Supervisor daily of items to be requisitioned.
Maintain a sanitary, organized work area and other assigned area per Chef's list, including: a) stoning the grill, b) Cleaning refrigerator on Line, c) Brushing the broiler, d) General wipe-down of Line including shelves, e) Proper rotation of food products.
Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and
according to order; also ensures that food leaves the kitchen in peak condition.
Learn menus, recipes, preparation, and presentation.
Maintain the cleaning and organization of the walk-in, including proper rotation of products.
Ensure that all food products are labeled, dated and put away after closing of restaurant. These practices must be in compliance with all Hotel and Health Department regulations.
Every Cook will be assigned an area of responsibility related to the Line, i.e., line stations, breakdown, bottom drawers of line refrigerator, walk-In, etc.
Closing Line Cooks: Ensure that all food has been properly stored/refrigerated; responsible for locking reach-ins, walk-ins, storage room and Chef's office before leaving at night.
Be continually alert for the safety of all employees and guests, reporting any unsafe conditions to your immediate supervisor.
Follow hotel grooming and dress standards; minimize safety hazards by following all safety rules and procedures.
Keep your Supervisor promptly and fully informed of all problems or unusual matters of significance.
Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
Adhere to all sanitation guidelines.
Other duties as assigned.
Department:Blue Horse
Location:Louisville, KY
Work Requirements
Report to work on time and in complete uniform, consisting of jacket, black pants and name tag.
Hands on preparation of all Line items, including a) Saute, b) Window, c) Broiler and Vegetable Station.
Maintain par stock on all items used on Line; notify Supervisor daily of items to be requisitioned.
Maintain a sanitary, organized work area and other assigned area per Chef's list, including: a) stoning the grill, b) Cleaning refrigerator on Line, c) Brushing the broiler, d) General wipe-down of Line including shelves, e) Proper rotation of food products.
Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and
according to order; also ensures that food leaves the kitchen in peak condition.
Learn menus, recipes, preparation, and presentation.
Maintain the cleaning and organization of the walk-in, including proper rotation of products.
Ensure that all food products are labeled, dated and put away after closing of restaurant. These practices must be in compliance with all Hotel and Health Department regulations.
Every Cook will be assigned an area of responsibility related to the Line, i.e., line stations, breakdown, bottom drawers of line refrigerator, walk-In, etc.
Closing Line Cooks: Ensure that all food has been properly stored/refrigerated; responsible for locking reach-ins, walk-ins, storage room and Chef's office before leaving at night.
Be continually alert for the safety of all employees and guests, reporting any unsafe conditions to your immediate supervisor.
Follow hotel grooming and dress standards; minimize safety hazards by following all safety rules and procedures.
Keep your Supervisor promptly and fully informed of all problems or unusual matters of significance.
Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
Adhere to all sanitation guidelines.
Other duties as assigned.
Job ID: 488975305
Originally Posted on: 8/11/2025
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