Experienced Line Cook | Fine Dining

Responsibilities

• Cook meats, fish, vegetables, soups, and other hot food products.
• Prepare and portion food products prior to cooking.
• Perform food and final plate preparation, including plating and garnishing cooked items.
• Prepare appropriate garnishes for all hot menu item plates.
• Inspect, clean, and maintain food preparation areas, equipment, and work surfaces to ensure safe and sanitary food-handling practices.
• Regulate temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment to ensure food is stored and cooked at correct temperatures.
• Ensure freshness of food and ingredients by checking quality, rotating stock, and tracking old and new items.
• Comply with the restaurant’s standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Maintain quality of products served.
• Stock and maintain sufficient levels of food products at line stations to support smooth service.
• Handle, store, and rotate all food products and supplies according to restaurant policies.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment using kitchen utensils and equipment.
• Portion, arrange, and garnish food according to standard portion sizes and recipe specifications; serve food to servers or guests.
• Observe and test foods to determine doneness using methods such as tasting, smelling, or piercing with utensils.
• Follow proper plate presentation and garnish setups for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service or sandwiches.
• Assist in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Close the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support restaurant operations.
• Fill in for fellow employees as needed to ensure guest service standards and efficient operations.