Avocet Hospitality Group
Position Summary
The Line Cook 2 position is to prepare food for the restaurant, bar, and banquets. The Line Cook 2 is responsible for preparing quality food and pleasing presentations, and meeting food handling and quality assurance standards. The line cook assists the chef with consistent execution of culinary operations and is expected to provide the highest level of service in support of the company, core values, standards, and goals.
Responsibilities
Greet and interact with internal and external guests in a genuinely warm and friendly manner using professional language.
Prepares all food items as directed.
Maintain a clean and organized pantry and coolers.
Clean countertops, walls, and mop floors.
Follow recipes and properly and efficiently prepare and present all food items, including accommodating special guests' requests.
Communicate the need for goods to kitchen leadership.
Set up hot and cold line stations properly.
Communicate all guest requests to an appropriate leader in a timely and professional manner.
Maintain a thorough knowledge of menu items.
Maintain a neat and organized work area and adhere to sanitation standards according to state law and health codes.
Maintain neat, clean, and professional appearance according to standards.
Comply with all company safety and security policies and procedures; report accidents, injuries, and unsafe conditions.
Comply with company and departmental safety rules and regulations, including proper handling of relevant equipment and machinery.
Attend all training and meetings as directed.
Perform other tasks, including cross‑training as directed.
Assist with training of new line cooks and prep cooks in preparation of menu items in accordance with recipes and menu cards.
Help create a positive and collaborative work environment through teamwork, a positive attitude, and doing the right thing even when no one is watching.
Execute all meal periods, room service, banquets, and amenities scheduled; assist, direct, and support kitchen teammates as necessary.
Possess above‑average knowledge of soups, stocks, and sauces.
Possess above‑average knowledge of sautéing, culling, broiling, poaching, boiling, steaming, and braising.
Possess above‑average knowledge of fabrication of basic proteins.
Assist the chef and sous chef in monitoring and ordering inventory.
Have thorough knowledge of all outlets, banquet, and culinary menus and operations.
Maintain punctuality when reporting to work, and clocking in and out.
Work a flexible schedule including nights, weekends, and holidays.
Perform other duties as required by the Chef de Cuisine, Sous Chef, or management.
Qualification Requirements
Associate’s Degree or related work experience in culinary or hospitality training, or equivalent experience.
Current ServSafe Food Handler’s Certification.
Preferred experience in luxury brand/market settings.
Experience
3+ years proven cooking experience in a similar upscale or fine‑dining establishment.
Above‑average understanding of various cooking methods, ingredients, equipment, and procedures.
Familiarity with industry best practices including cleanliness, safety, sanitation, and food handling.
Skills
Commitment to guest satisfaction and service excellence.
Accuracy and speed in executing assigned tasks; ability to work under pressure, stay organized, self‑motivate, and collaborate.
Proficiency in reading, speaking, and understanding English to follow recipes and communicate with the team.
Proficiency in using and handling culinary equipment and tools.
Proficient knife skills.
Basic knowledge of preparing sauces.
Ability to learn and perform essential job functions accurately and safely with minimal supervision.
Working Conditions General cooking appliances and equipment include gas range, grill, charbroiler, fryer, meat slicer, food processor, blender, convection oven, steam table, hot holding cabinets, and sharp knives.
Physical and Mental Requirements
Must be able to stand and walk for extended periods.
Must be able to push, pull, lift, and carry up to 50 pounds.
Ability to bend, kneel, squat, and perform various physical movements safely.
Use hands to handle objects, tools, or controls.
Must communicate effectively with team members and management both verbally and in writing.
Ability to adapt to an ever‑changing and sometimes stressful work environment.
Work Environment
Work in a shared space with constant noise and no private office.
Handle frequently changing priorities and deadlines with optimism, professionalism, and collaboration.
Work safely in a kitchen environment with high temperatures and humidity.
Be prepared for exposure to hazardous situations that may cause cuts or burns.
Work near hot and cold temperatures when dealing with ovens, freezers, etc.
Schedules may vary week to week; flexibility is essential.
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Responsibilities
Greet and interact with internal and external guests in a genuinely warm and friendly manner using professional language.
Prepares all food items as directed.
Maintain a clean and organized pantry and coolers.
Clean countertops, walls, and mop floors.
Follow recipes and properly and efficiently prepare and present all food items, including accommodating special guests' requests.
Communicate the need for goods to kitchen leadership.
Set up hot and cold line stations properly.
Communicate all guest requests to an appropriate leader in a timely and professional manner.
Maintain a thorough knowledge of menu items.
Maintain a neat and organized work area and adhere to sanitation standards according to state law and health codes.
Maintain neat, clean, and professional appearance according to standards.
Comply with all company safety and security policies and procedures; report accidents, injuries, and unsafe conditions.
Comply with company and departmental safety rules and regulations, including proper handling of relevant equipment and machinery.
Attend all training and meetings as directed.
Perform other tasks, including cross‑training as directed.
Assist with training of new line cooks and prep cooks in preparation of menu items in accordance with recipes and menu cards.
Help create a positive and collaborative work environment through teamwork, a positive attitude, and doing the right thing even when no one is watching.
Execute all meal periods, room service, banquets, and amenities scheduled; assist, direct, and support kitchen teammates as necessary.
Possess above‑average knowledge of soups, stocks, and sauces.
Possess above‑average knowledge of sautéing, culling, broiling, poaching, boiling, steaming, and braising.
Possess above‑average knowledge of fabrication of basic proteins.
Assist the chef and sous chef in monitoring and ordering inventory.
Have thorough knowledge of all outlets, banquet, and culinary menus and operations.
Maintain punctuality when reporting to work, and clocking in and out.
Work a flexible schedule including nights, weekends, and holidays.
Perform other duties as required by the Chef de Cuisine, Sous Chef, or management.
Qualification Requirements
Associate’s Degree or related work experience in culinary or hospitality training, or equivalent experience.
Current ServSafe Food Handler’s Certification.
Preferred experience in luxury brand/market settings.
Experience
3+ years proven cooking experience in a similar upscale or fine‑dining establishment.
Above‑average understanding of various cooking methods, ingredients, equipment, and procedures.
Familiarity with industry best practices including cleanliness, safety, sanitation, and food handling.
Skills
Commitment to guest satisfaction and service excellence.
Accuracy and speed in executing assigned tasks; ability to work under pressure, stay organized, self‑motivate, and collaborate.
Proficiency in reading, speaking, and understanding English to follow recipes and communicate with the team.
Proficiency in using and handling culinary equipment and tools.
Proficient knife skills.
Basic knowledge of preparing sauces.
Ability to learn and perform essential job functions accurately and safely with minimal supervision.
Working Conditions General cooking appliances and equipment include gas range, grill, charbroiler, fryer, meat slicer, food processor, blender, convection oven, steam table, hot holding cabinets, and sharp knives.
Physical and Mental Requirements
Must be able to stand and walk for extended periods.
Must be able to push, pull, lift, and carry up to 50 pounds.
Ability to bend, kneel, squat, and perform various physical movements safely.
Use hands to handle objects, tools, or controls.
Must communicate effectively with team members and management both verbally and in writing.
Ability to adapt to an ever‑changing and sometimes stressful work environment.
Work Environment
Work in a shared space with constant noise and no private office.
Handle frequently changing priorities and deadlines with optimism, professionalism, and collaboration.
Work safely in a kitchen environment with high temperatures and humidity.
Be prepared for exposure to hazardous situations that may cause cuts or burns.
Work near hot and cold temperatures when dealing with ovens, freezers, etc.
Schedules may vary week to week; flexibility is essential.
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