Line Cook 2

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Knowledgeable of all menu items on scheduled shift (am/pm).
• Prepares all ingredients for the shift before service begins.
• Operates station in an efficient, safe manner.
• Practices serve-safe methods in preparing, cooking, holding and storing of all food items.
• Able to perform repetitive work.
• Knowledgeable of cooking procedures which mainly focuses on pantry items, prepping, sandwiches, salads, and desserts.
• Responsible for producing excellent quality.
• Follow opening and closing procedures.
• Able to work in a high pace and hot environment.
• Keep workspace fully stocked.
• Able to follow written or verbal instructions.
• Proper handling, storage of all food items.
• Prepare food items according to designated recipes and quality standards.
• Maintain cleanliness and comply with food sanitation standards at all times.
• Manage guest orders in a friendly, timely and efficient manner.
• Ensure knowledge of menu and all food products.
• Visually inspect all food sent from the kitchen.
• Prepare requisitions for supplies and food items, as needed.
• Uses proper knife skills.
• Prepare food items according to designated recipes and quality standards.
• Maintain cleanliness and comply with food sanitation standards at all times.
• Manage guest orders in a friendly, timely and efficient manner.
• Ensure knowledge of menu and all food products.
• Visually inspect all food sent from the kitchen.
• Prepare requisitions for supplies and food items, as needed.
• Uses proper knife skills.

EDUCATION AND EXPERIENCE REQUIREMENTS

• Associate's degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.