WildBlue is excited to announce the exceptional career
opportunity of Line Cook. Qualified candidates will thrive in a
hospitality environment and be highly focused on providing superior
service to our members and guests.
Key Responsibilities of the Line Cook:
-Learns and maintains standards in food production and quality.
-Expedites orders in a timely manner.
-Practices excellent operational sanitation.
-Executes scheduled banquet functions.
-Maintains a professional relationship with fellow associates.
-Helps reduce loss/waste.
-Communicates equipment repair needs with chef.
-Actively participates in training efforts.
-Incorporates safe work practices in job performance.
-Attends staff meetings.
-Checks and dates all deliveries received and report any variances
to chef in charge.
-Verifies that all coolers are at the proper temperatures and are
cleaned on a daily basis.
-Processes inventory requisition and receives supplies as necessary
for quality production.
-Prepares the proper amount of food according to production or
forecast sheets and production plans.
-Prepares items in accordance with established recipes for a
Minimum Qualifications for the Line Cook:
-Associates Culinary Degree and 2 years of Culinary Experience
and/or training; or equivalent combination of education and
-Serv Safe Certified preferred.