Line Cook

Position Responsibilities

• Affords 100% responsibility for quality of products served
• Affords assistance to Chef/Kitchen Manager with set-up and preparation of food items for all food outlets on the property
• Carefully follows standard recipes while preparing all assigned items
• Affords assistance to Chef/Kitchen Manager with conducting a monthly food/supplies inventory
• Affords understanding of how to properly use and maintain the equipment
• Affords necessary clean-up and sanitation maintenance activities for all food preparation and storage facilities as directed by the Chef/Kitchen Manager
• Affords sorting and rinsing of dirty dishes, glass, tableware and other cooking utensils
• Affords carrying of clean dishes to cook’s line and other proper storage areas
• Affords change of dishwater
• Affords distribution of food and supplies throughout the food outlets
• Affords cleaning of food production, holding and serving equipment when needed
• Affords assistance with product receiving and/or storage of products
• Affords full compliance with the Department of Health regulations
• Affords performance of other duties assigned by supervisor or manager

Qualifications, Knowledge and Skill Requirements

• 1-2 years of cooking experience
• Minimum education: High School (or equivalent) Diploma
• Experience in managing and upholding a safe working condition
• Understanding the knowledge of safety, sanitation and food handling procedures
• Must be dependable
• Must be able to work well in a fast paced environment
• Must be able to work in a team environment
• Must be able to take direction