Line Cook

Duties & Responsibilities

• Be on time
• Always be in proper uniform and practice good hygiene
• Wash hands frequently and practice good sanitation at all times
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
• Assumes 100% responsibility for quality of products served
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Portions food products prior to cooking according to standard portion sizes and recipe specifications
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Follows proper plate presentation and garnish set up for all dishes
• Handles, labels, stores and rotates all products properly
• Aids in food prep assignments during off-peak periods as needed
• Closes the kitchen properly and follows the closing checklist for kitchen stations
• Aids others in closing the kitchen
• Helps fellow line cooks, prep cooks, and dishwashers when needed
• Bag and haul trash to dumpster at designed times
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty

Qualifications

• A minimum of 2 years of experience in kitchen preparation and cooking
• At least 6 months experience in a similar capacity
• Must be able to communicate clearly with managers, kitchen and dining room personnel
• Be able to reach, bend, stoop and frequently lift up to 60 pounds
• Be able to work in a standing position for long periods of time (up to 10 hours)