Line Cook

About the role

Prepares and handles food by performing the following duties.

Responsibilities

• Prepare all menu items, including setting up and storing stations with all necessary supplies.
• Prepare all the necessary ingredients for the designated season daily, following the chef’s preparation and torque lists.
• Execute all kitchen orders according to recipe specifications, ensuring that food comes out simultaneously, in high quality, and in a timely manner.
• Respond, inform, and follow the instructions of the chef or executive.
• Cook menu items in collaboration with the rest of the kitchen staff.
• Maintain a positive and professional approach with co-workers and clients.
• Comply with safety regulations in the handling of kitchen equipment and utensils.
• Follow all serving and quality standards.
• Maintain and store daily the designated station, freezers, refrigerators, and storage area with food products; follow the proper rotation system and notify the chef of any discrepancies or shortages.
• Label and date all food products in storage and refrigeration areas.
• Ensure that all products are properly stored or disposed of at the end of the night.

Work Environment

• Frequently exposed to working near moving mechanical parts.
• Occasionally exposed to toxic or caustic chemicals; extreme cold (non-weather related); extreme heat (non-meteorological); and risk of electric shock.
• High noise level in the work environment.

Physical Demands

• Regularly required to stand, walk, use hands, reach with hands and arms, and taste or smell.
• Often required to stoop, kneel, crouch, or crawl, and talk or listen.
• Occasionally required to sit, climb, or balance.
• Must frequently lift and/or move up to 75 pounds.
• Specific vision abilities required include depth perception and the ability to adjust focus.