JOB PURPOSE: The Line Cook is responsible for preparing the food items in the pantry, fry and/or stations or other areas in the kitchen. He/she is also responsible for cleaning and maintaining the station in practicing good safety, sanitation, and organizational skills. A Line Cook works as a team member in a dynamic workplace, and follows all the safety procedures, and must have a high threshold for heat in a kitchen environment.

ESSENTIAL JOB FUNCTIONS:

• Preparing all the food items as directed in a sanitary and timely manner.
• Preparing the kitchen before the arrival of the chefs
• Cleaning the kitchen before and after food service
• Preparing ingredients beforehand, like cleaning and chopping the vegetables.
• Stock inventory appropriately
• Cooking dishes under the supervision of the chef
• Giving suggestions to the chef regarding new preparations and the menu
• Help the chef in training the new staff
• Follows the General Rules & Regulations of Bally's Tiverton, and performs other tasks that shall be assigned from time to time.

QUALIFICATIONS:

• Has knowledge of standard cooking, baking and grilling techniques.
• Possesses excellent communication skills.
• Works cooperatively and efficiently in a team environment.
• Has the ability to perform calmly under pressure.
• Uses critical thinking and reasoning skills to solve problems quickly.
• Manages time effectively.

PHYSICAL/MENTAL REQUIREMENTS:

Constant standing; walking; using hand to finger; handling or feeling objects, tools or controls; reaching with hands and arms; talking or hearing. Frequent stooping, kneeling, crouching, or crawling. Occasionally sitting, climbing, or balancing; lifting and/or moving up to 50lbs.

WORKING CONDITIONS:

May be exposed to noise, smoke, and odors. Environment may be hot, cold, wet, humid or loud for long periods of time. Working with others and independently.

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