Line Cook

Responsibilities

• Prepare and prep menu items for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items according to recipe specifications, ensuring consistent quality and standard portion sizes.
• Ensure that food is prepared as ordered, comes out in a timely fashion and meets the restaurants quality standards.
• Follows proper plate presentation and garnish set up for all dishes.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Handles, stores and rotates all products properly.
• Affords assistance in food prep assignments during off-peak periods as needed.
• Answers, reports and follows executive or sous chef's instructions.
• Cleans up station and takes care of leftover food per Park's waste procedures.
• Stocks inventory appropriately.
• Complies with nutrition and sanitation regulations and safety standards.
• Maintains a positive and professional approach with coworkers and customers.
• Closes the kitchen properly and follows the closing checklist for kitchen stations.
• Attends all scheduled employee meetings and brings suggestions for improvement.

Qualifications

• At least 6 months' experience within kitchen preparation or cooking at a casual dining restaurant.
• Must be able to communicate clearly.
• A positive attitude.
• Able to have fun and work as a team.
• Quality oriented, only serving the absolute best food.
• Able to reach, bend, stoop and frequently lift up to 50 pounds.
• Able to work in a standing position for long periods of time (up to 10 hours).