Line Cook

About the role

The Line Cook is expected to prepare and plate hot food to the exact standard and recipes established by management in a timely and consistent manner.

Responsibilities

• Demonstrate knowledge of culinary practices and terminology
• Consistently express understanding and commitment to the restaurant's cuisine concept and management's philosophy through culinary technique and esprit de corps
• Manage assigned station to ensure 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 of 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

Requirements

• 1 year kitchen experience
• High school diploma or equivalent

Pay

$18 to $20 per hour