Line Cook

The Line Cook reports to the Kitchen Manager as well as the General Manager. They are responsible for accurately and efficiently cooking meats, vegetables, soups, pizzas, and other food products as well as preparing and portioning food products prior to cooking. They are also responsible for performing other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing the appropriate garnishes for all menu item plates. 

Duties and Responsibilities: 

• Prepare a variety of meats, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment. 

• Assumes 100% responsibility for quality of products served. 

• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures. 

• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. 

• Portions food products prior to cooking, according to standard portion sizes and recipe specifications. 

• Maintains a clean and sanitary work-station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, coal oven, convection oven, flat top range, and refrigeration equipment. 

• Prepares items for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning, and/or marinating. 

• Follows proper plate presentation and garnish set up for all dishes. 

• Handles, stores, and rotates all products properly. 

• Assists in food prep assignments during off-peak periods as needed. 

• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. 

• Attends all scheduled employee meetings and brings suggestions for improvement. 

• Must be able to prepare all of the menu items 

• Performs other related duties as assigned by the Kitchen Manager or Manager-On-Duty 

Qualifications: 

• At least 1 year experience in a similar capacity. 

• Must be able to communicate clearly with managers, kitchen, and dining room personnel. 

• Be able to reach, bend, stoop, and frequently lift up to 50 pounds. 

• Be able to work in a standing position for long periods time.