The Line Cook is responsible for all aspects of the hot & cold stations.
Essential Duties & Responsibilities:
Responsible for serving all food in a fresh and timely fashion.
Checking seasoning of food before being plated.
Executing all aspects of prep for station.
Including making of all dishes, while ensuring freshness and quality.
Apply professional knife skills, with precision and sharp knives.
Use of the correct equipment and utensil, depending on task.
Maintain a clean and professional working station throughout service.
Stay focused throughout service and serves every dish the same way, in a consistent manner.
Clean cooking equipment during all phases of service.
Monitor counts at the beginning and end of every service.
Communicate with chefs/manager when product is running low before and during service.
Proper storage and rotation of all food product, FIFO.
Understand and follow ServSafe regulations.
plus tips. Averaging $15-$25 extra a day
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