Line Cook

Job Overview

The role of a line cook is to prepare food to the exact specifications of the chef, Georgia Blue and our guests. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. As a line cook at Georgia Blue, you will be responsible for accurately and efficiently cooking meats, fish, vegetables, soups and other food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu items. Side work and other cleaning duties must also be performed before, during and after each shift.

General Responsibilities

• Set up station according to restaurant guidelines
• Prepares all food items as directed in a sanitary and timely manner
• Follows recipes, portion controls, and presentation specification as set by Georgia Blue
• Restocks all items as needed throughout the shift to assure a smooth service period
• Assumes 100% responsibility for quality of products served
• Maintains a clean and sanitary workstation including tables, shelves, grills, broilers, fryers, burners, ovens, flat top range and refrigeration equipment while practicing exceptional safety, sanitation and organizational skills
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Handle, store, label, date and rotate all products properly
• Assist in food prep assignments during off-peak periods as needed
• Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas
• Closes the kitchen properly and follow the closing checklist for kitchen stations
• Assists others in closing the kitchen
• Attends all scheduled employee meetings and bring suggestions for improvement
• Performs additional responsibilities as requested by the Chef, Sous Chef, Kitchen Manager or General Manager at any time

Job Qualifications

• Education: High school diploma or equivalent preferred
• Skills/Aptitude: Professional communication skills are required Ability to take direction Ability to work in a team environment Ability to work calmly and effectively under pressure Must have problem solving abilities, be self-motivated and organized Commitment to quality service, food and beverage knowledge
• Physical Requirements: Able to speak and hear Close vision, distant vision, color vision, peripheral vision, depth perception, and the ability to adjust focus Be able to work in a standing position for long periods of time (up to 8 hours) Constant standing with some walking Be able to reach, bend, stoop and frequently lift to 40 pounds and occasionally lift/move 50 pounds Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
• Working Conditions: Generally, in an indoor setting Varying schedule to include evenings, ho idays and extended hours as business dictates While performing the duties of this job, the employee is frequently exposed to heat/cold from the mechanical equipment May work near toxic/caustic chemicals and with fumes or airborne particles. The noise level in the work environment is usually moderate to loud

Appearance/Uniform Standard

• Chef pants or black pants with a Georgia Blue shirt or chef coat, Georgia Blue hat or hair net, black socks and closed toed black slip resistant shoes
• Facial hair must be well groomed and kept to a minimum Hair long enough to touch the shoulder must be pulled back and restrained
• We will supply aprons which must be worn throughout the shift and changed when soiled