PM Line cook: Up to $20/Hour

Position Description

Line Cook is responsible for properly preparing any and all foods listed on the menu that are grilled, fried, broiled or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer in the restaurant.

• Meet with Chefs to review restaurant assignments, anticipated business levels, changes and other information pertinent to the job performance regarding cooking.
• Complete opening duties such as setting up work station with required tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Sous Chef of any supplies that need to be requisitioned for the days tasks.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Transport supplies from the storeroom and stock in designated areas.
• Start prep work on items needed for the particular menu of the day.
• Continue prep work during/after the meal period for the next meal service.
• Assist Master Cook/line staff as needed in execution of service.
• Maintain cleanliness, sanitation and organization of assigned work areas.
• Disinfect and sanitize cutting boards and worktables.
• Breakdown workstation and complete closing duties as assigned.

Physical Requirements

• Ability to stand and walk during 6 to 8 hour shifts.
• Ability to reach, bend, stoop, and wipe.
• Ability to lift and carry supplies and equipment and place items on high and low shelves in storerooms and freezers.
• Ability to work in an environment that is subject to varying levels of heat and noise.