Line Cook

Position Overview

Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by Executive Sous Chef. Follow direction in maintaining the highest standards of food quality, taste, and production.

Position Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
• Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
• Date all food containers and rotate as per standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or shortages. Assist in keeping buffet stocked.
• Returns all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Aid in setting up plans and actions to correct any food cost problems, control food waste, loss, and usage per standards.
• Operate, maintain, and thoroughly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
• Comply with attendance rules and be available to work on a regular basis.
• Must be able to work a flexible schedule including day/night shifts, weekends and holidays.

Education/Experience

• Should have a culinary degree from an accredited school and /or two years of experience in the culinary field.
• Must have good knowledge of various cuisines with basic food and cooking methods.
• Must have a Food Handling Certificate.
• Must also have good knife skills.
• Must be able to work a flexible work schedule including days, nights, weekends, and holidays.