Line Cook

Responsibilities

• Prepare a variety of meats, seafood, poultry, vegetables and other food products for cooking in broilers, ovens, grills, fryers and other kitchen equipment
• Comply with standard portion sizes, cooking methods, quality and kitchen rules
• Stock and maintain sufficient levels of food products at line stations to assure smooth service
• Portion food products prior to cooking according to standard portion sizes and recipe specifications
• Maintain a clean and sanitary work station including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning or marinating
• Follow proper plate presentation and garnish procedure for all dishes
• Handle, store, date, label and rotate all items properly
• Assist in food preparation assignments during off peak periods as needed

Requirements

• A minimum of two years of experience in a high volume kitchen
• At least six months of experience in a line cook position
• Must be able to communicate clearly with managers and front of house staff
• Open and flexible availability including nights, weekends and holidays
• Be able to frequently bend, squat, reach, stand for long periods of time and lift up to 50 pounds on a repetitive basis
• An ability to multitask in a fast paced work environment