The Genuine Hospitality Group
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Line Cook
role at
The Genuine Hospitality Group
Description Line Cook responsible for managing production lines, ensuring quality, and maintaining kitchen standards under the supervision of the General Manager, Executive Chef, and Sous Chef.
Essential Functions
Manage and run production lines.
Ensure specification guidelines are followed, log and report discrepancies.
Examine and inspect containers, materials, and products to meet packing specifications.
Set up all stations by 11 a.m. at the latest.
Consolidate walk‑in and clean at end of shift.
Organize store rooms.
Make sure afternoon menu and family meal are ready on time.
Assist fellow cooks as needed.
Assist with developing daily specials.
Record and rotate product, packaging, and order information on specified forms.
Actively cook, prep, and assemble where needed.
Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.
Takes full responsibility for quality of products served.
Consistently follow portion sizes, cooking methods, quality standards, rules, policies, and procedures.
Maintain sufficient levels of food products at line stations.
Portion food products prior to cooking per recipe specifications.
Keep work station clean and sanitary, including grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat‑top range, and refrigeration.
Follow proper plate presentation and garnish set‑up.
Handle, store, and rotate all products properly.
Assist in food prep during off‑peak periods.
Close kitchen properly and follow closing checklist; assist others.
Attend scheduled employee meetings and bring improvement suggestions.
Perform other duties assigned by Chef de Cuisine, Kitchen Manager, or on‑duty manager.
Requirements Minimum 2 years of experience in kitchen preparation and cooking. Ability to read, speak, and interpret documents in clear English. Able to communicate clearly with managers, kitchen, and dining room personnel. Physical capability to lift up to 50 pounds and stand for up to 10 hours.
Competencies
Interpersonal: maintains confidentiality, listens, controls emotions, remains open to new ideas.
Oral Communication: speaks clearly and persuasively; listens and clarifies; responds well to questions.
Written Communication: writes clearly; edits for spelling and grammar; adapts style; presents numerical data; reads and interprets information.
Organizational Support: follows procedures; completes tasks correctly and on time; supports goals; respects diversity.
Planning & Organizing: prioritizes and plans work; uses time efficiently; plans resources; sets goals; organizes schedules.
Professionalism: approaches tactfully; handles pressure; respects others; accepts responsibility; follows commitments.
Dependability: follows instructions, responds to management, keeps commitments, and commits to long work hours when needed.
Physical Ability
Reach, bend, stoop, lift up to 50 pounds.
Stand for long periods (up to 10 hours).
Salary From $18 per hour.
Other Information Senior level: Entry level. Employment type: Full‑time. Job function: Management and Manufacturing. Industry: Hospitality.
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Line Cook
role at
The Genuine Hospitality Group
Description Line Cook responsible for managing production lines, ensuring quality, and maintaining kitchen standards under the supervision of the General Manager, Executive Chef, and Sous Chef.
Essential Functions
Manage and run production lines.
Ensure specification guidelines are followed, log and report discrepancies.
Examine and inspect containers, materials, and products to meet packing specifications.
Set up all stations by 11 a.m. at the latest.
Consolidate walk‑in and clean at end of shift.
Organize store rooms.
Make sure afternoon menu and family meal are ready on time.
Assist fellow cooks as needed.
Assist with developing daily specials.
Record and rotate product, packaging, and order information on specified forms.
Actively cook, prep, and assemble where needed.
Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.
Takes full responsibility for quality of products served.
Consistently follow portion sizes, cooking methods, quality standards, rules, policies, and procedures.
Maintain sufficient levels of food products at line stations.
Portion food products prior to cooking per recipe specifications.
Keep work station clean and sanitary, including grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat‑top range, and refrigeration.
Follow proper plate presentation and garnish set‑up.
Handle, store, and rotate all products properly.
Assist in food prep during off‑peak periods.
Close kitchen properly and follow closing checklist; assist others.
Attend scheduled employee meetings and bring improvement suggestions.
Perform other duties assigned by Chef de Cuisine, Kitchen Manager, or on‑duty manager.
Requirements Minimum 2 years of experience in kitchen preparation and cooking. Ability to read, speak, and interpret documents in clear English. Able to communicate clearly with managers, kitchen, and dining room personnel. Physical capability to lift up to 50 pounds and stand for up to 10 hours.
Competencies
Interpersonal: maintains confidentiality, listens, controls emotions, remains open to new ideas.
Oral Communication: speaks clearly and persuasively; listens and clarifies; responds well to questions.
Written Communication: writes clearly; edits for spelling and grammar; adapts style; presents numerical data; reads and interprets information.
Organizational Support: follows procedures; completes tasks correctly and on time; supports goals; respects diversity.
Planning & Organizing: prioritizes and plans work; uses time efficiently; plans resources; sets goals; organizes schedules.
Professionalism: approaches tactfully; handles pressure; respects others; accepts responsibility; follows commitments.
Dependability: follows instructions, responds to management, keeps commitments, and commits to long work hours when needed.
Physical Ability
Reach, bend, stoop, lift up to 50 pounds.
Stand for long periods (up to 10 hours).
Salary From $18 per hour.
Other Information Senior level: Entry level. Employment type: Full‑time. Job function: Management and Manufacturing. Industry: Hospitality.
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