Rick Erwin's Greer - Lead Line Cook

Duties & Responsibilities

• Sets up station according to restaurant guidelines.
• 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. Minimizes waste of product.
• Knows and follows sanitary food handling and preparations procedures.
• Prepares all food items as directed in a sanitary, timely and efficient manner.
• Follows recipes, portion controls, and presentation specifications as set by the Corporate Chef and Executive Chef.
• Has understanding and knowledge of how to properly use and maintain all equipment in assigned station.
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas; Handles, stores and rotates all products properly.
• Other duties as requested by the Corporate Chef, Executive Chef, Sous Chef or General Manager.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Job Qualifications

• Education: High school diploma or equivalent preferred. Culinary degree is preferred, but not required.
• Experience: Must have a minimum of 2 years experience in kitchen preparation and cooking. At least 6 months experience in a similar capacity is preferred. Understanding of professional cooking and knife handling skills.
• Certificates/Licenses: ServeSafe training is preferred, but not required.