Line Cook

JOB FUNCTIONS

• Demonstrate knowledge of culinary practices and terminology
• Consistently express understanding and commitment to the restaurants cuisine concept and the managements philosophy through culinary technique and esprit de corps.
• Manage assigned station to ensure the consistent production of all assigned menu items to the exact standard established by management:
• Station inventory/par levels
• Station mis-en-place standard
• Plating standards
• Standard preparation and seasoning techniques
• Communicate and expedite all food items from the back of the line.
• Ensure all line food items being produced are of the highest level of quality; prepared in a timely, consistent manner and ensuring total guest satisfaction.
• Participate in the proper storage and organization of all food, paper and chemical goods.
• Demonstrate standard sanitation practices and cleaning schedules; adhere to local and state health code regulations.
• Adhere to recipes, production and usage records.
• Date all food containers and rotate per Culinary 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. Notify Chef any out-of-stock items or possible shortages.
• Operate, maintain and properly clean deep fryer, broiler, range, grill, wood-fired oven, food processor, mixer, slicer on a shift basis.
• Attend and participate in all required meetings.
• Report unsafe working conditions, operational needs, and equipment or other aspects of the restaurant in need of repair to management.
• Properly handle and report employee and guest accidents.
• Respond properly to any restaurant emergency or safety situation.
• Follow proper payroll and uniform procedures.
• Ensure opening and closing duties are completed consistently.
• Keep the Back-of-the-House areas neat, clean and organized at all times.
• Practice a˜clean as you go philosophy throughout shift.
• Maintain regular attendance in compliance with the standard defined in the Employee Handbook and as required by the posted schedule, which will vary according to the needs of the restaurant.
• Check schedule on a regular basis for arrival times and changes in them.
• Maintain the high standards of respectful communication, presentation, body language and workplace conduct as outlined in the Service Agreement and Employee Handbook

Job Type

Full-time

Salary

$18 to $20 /hour

Required experience

1 Year Kitchen Experience

Required education

High school or equivalent