Line Cook

Duties & Responsibilities

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Affords full responsibility for the quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portion of food products before cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
• Follows proper plate presentation and garnish setup for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Executes proper kitchen closing procedures and assists colleagues with station checklists.
• Attends all scheduled employee meetings and contributes suggestions for improvement.
• Performs dishwashing duties and other related tasks as assigned by the Chef or manager-on-duty.

Requirements & Expectations

• Five years of culinary experience is a plus.
• Availability for a rotating schedule, including weekends and holidays.
• This position is available as either full-time or part-time.