MasterCorp, Inc.

  • Grill Cook

    Requisition ID
    2019-1724
    Category (Portal Searching)
    Events & Venues
    Posting Location : Location
    US-TX-Houston 
  • Overview

    The Line Cook sets up and stocks stations with all necessary supplies, prepares food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) and cooks menu items in cooperation with the rest of the kitchen staff.

    Qualifications

    Qualifications and Education Requirements 

    • Strong culinary knife skills. 
    • State-certified proper food handling certification.  
    • Knowledge of proper food storage, food spoilage and controlling food-borne illnesses. 
    • Strong knowledge of health department standards and food safety. 
    • Exceptional time management and prioritization; ability to manage multiple tasks simultaneously. 
    • Strong leadership skills; demonstrated success motivating a team. 
    • Exceptional time management skills. 
    • Well groomed, professional appearance. 
    • Employee is frequently required to move, lift, carry, push, pull and place objects weighing less than or equal to 25 pounds without assistance. 

    Preferred Skills 

    • Broiler experience and culinary training preferred.  
    • 1-2+ years a la carte cooking experience; banquet/hotel experience a plus  
    • ServSafe® certification.

    Essential Functions

    Role and Responsibilities 

    The responsibilities of the Line Cook include, but are not limited to: 

    • Maintains a high degree of cleanliness throughout cooking area.  
    • Prepares all major food items, including all soups, roasts, sauces and vegetables.  
    • Maintains control charts of all food items produced.  
    • Must be able to read and follow menus and recipes; good knife skills.  
    • Fast paced, organized individual with strong communication skills.  
    • Excellent knowledge of food sanitation and safety.  
    • Ability to work various stations on the main line, hot/cold prep in pantry and assist with banquet functions.  
    • Assignments will be based on experience, but will be cross-trained in all areas to build and develop strengths and experiences. 

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