Line Cook

Major responsibilities

• Read and understand recipes and POS generated tickets.
• Cut foods as specified by standardized recipes.
• Weigh, measure and prepare foods according to recipe specification.
• Prepare meats, vegetables, batters, sauces, and dressings according to station checklists.
• Bake or cook certain food items according to guest order and recipe.
• Clean and sanitize all parts of the assigned station throughout each shift as required and specified in the daily checklist.
• Prepare and present specific menu items according to standardized plating cards and recipes.
• Set up station according to daily checklist, par sheet, and the Chef's direction.
• Communicate pertinent and required information to the next meal period's Line Cooks.
• Communicate food and equipment shortages to supervisors.

Requirements

• Must be able to work in a fast paced, high-energy, moderately noisy environment containing multiple personality types.
• Can become crowded, hot, and can become high-pressure.
• Must be able to do the following constantly: stand, walk, use hands/fingers, reach outward, and push/pull 10-25 lbs.
• Must be able to do the following frequently: reach above shoulder, bend, and lift/carry 26-50 lbs.
• Must be able to do the following occasionally: climb and squat or kneel.
• Must have the ability wear personal protective equipment (non slip shoes, back belt if lifting over 25 lbs, safety glove when using knife).