Brass Line Cook

Description Line Cook Reports to: Executive Chef Position Summary: Prepares, seasons, and cooks soups, seafood, meats, vegetables, desserts and other foodstuffs for consumption in restaurant outlet or for banquets by performing the following duties: Duties and Responsibilities: In all functions of the position “choose excellence over easy” Uphold the standards set forth by the Hampton Hall Culinary Team Guiding Principles Reads menus to estimate food requirements and procures food from storage.…