Drago's Line Cook

General Accountabilities

• Prepares all food items according to standard recipes and menu to ensure consistency of products to the guests.
• Execution of all food production as determined by the Sous Chef through production sheets.
• P practices a “clean as you go” work ethic and utilizes proper food handling techniques (i.e., wearing plastic gloves and proper uniform, including hat and clean kitchen towels).
• Creates a positive guest employee experience.
• Smiles and is helpful and friendly.
• Knowledge of cooking techniques such as cutting, dicing, baking, roasting, braising, grilling, and a high level of skillet/sauté work.
• Knowledge of all kitchen equipment, including but not limited to adjusting thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, and steam kettles.
• Ensures the preparation station and the kitchen are set up and stocked.
• Reads food orders from computer printouts, and prepares food items, according to established menu plans.
• Communicates as needed with Lead Cook and Sous Chefs.

Qualifications

• A High School Diploma or General Education Degree (GED)
• 2 years of previous high-volume line cooking experience and/or culinary degree
• Ability to Multitask and problem Solve
• Ability to stand , lift, bend, stoop, and throughout duration of shift
• Excel both independently and as part of a team
• Ability to perform tasks with accuracy, speed, and attention to detail
• Ability to work at a fast pace in often crowded/noisy environment