Line Cook

Description

Must be friendly, outgoing, and possess good communication skills.
Must be organized and able to think and act quickly and effectively.
Must retain self-composure.
Must possess a sense of urgency and timing.
Must set high standards, be quality conscious, and have an eye for detail.
Must take pride in personal appearance and have a sense of dedication to his/her job.
Must display integrity and honesty in all aspects of his/her employment.

Responsibilities

• Daily preparation of food items in various areas of the kitchen.
• Follows recipes, portion controls, and presentation specifications set by restaurant.
• Restocks all items as needed throughout the shift.
• Cleans and maintains stations using good safety, sanitation, and organizational skills.
• Understands how to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Requirements

• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations as they relate to recipe execution.
• Must be able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Must have an understanding and knowledge of safety, sanitation, and food handling procedures.
• Must possess finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.

Additional Information

• Prepares, according to our standards and recipes, all products in the station to which he/she is assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge

• Specials menu abbreviations,
• Safe food temperatures,
• Cook times,
• Plate presentation,
• Proper portions/weights,
• Station procedures,
• Equipment operations,
• Menu items,
• knife handling skills,
• local and State health codes,
• Kitchen sanitation.