Line Cook

Responsibilities

• Follow the prep list created by chefs to plan duties
• Label and stock all ingredients on shelves so they can be organized and easily accessible
• Measure ingredients and seasonings to be used in cooking
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.
• Undertake basic cooking duties such as reducing sauces, parboiling food, etc.
• Prepare simple dishes such as salads, entrees, etc.
• Maintain a clean and orderly kitchen by washing dishes and sanitizing surfaces.
• Ensure all food and other items are stored properly.
• Comply with nutrition and sanitation guidelines.
• Perform other kitchen duties as assigned.
• Filling out daily/nightly prep sheets and prepping to assigned par levels.
• Reporting any maintenance or security problems.
• Proper station breakdown and general cleaning.

Qualifications

• Proven experience as a prep cook
• Knowledge of health and safety regulations in a kitchen
• Manual dexterity to operate cutting tools and kitchen utensils
• A team player with strong communication skills
• Patient and able to remain positive under pressure
• A high school diploma or equivalent is desirable; training from a culinary school is a plus
• The work environment includes restaurant and kitchen areas, with exposure to humidity, steam, and extreme temperatures
• Exposure to hazardous cleaning chemicals used in food and beverage preparation
• Able to lift up to 50 pounds with ease
• Capable of walking, stooping, standing, bending, and sitting, possibly for over one hour
• Proficient in both oral and written communication in English