Line Cook

LINE COOK

Line cooks are expected to accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products. You will also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu items. You must keep a clean workspace and follow all food safety regulations. Being consistent is a crucial element necessary for the kitchen. All line cooks must communicate with the Kitchen Managers or the supervisor during the shift to be sure that all dishes are being made in a timely manner and that they are all exact. 

DUTIES

• 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. 
• Assume 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. 
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, cold station, and refrigeration equipment. 
• 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. 
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty. 
• Arrive on time to the assigned shift.
• Follow opening and closing procedures.
• Able to work in a high pace environment.
• Must be able to communicate clearly with managers, kitchen, and dining room personnel. 

PHYSICAL REQUIREMENTS

• Be able to reach, bend, stoop and frequently lift to 40 pounds. 
• Able to work in a hot environment.
• Be able to work in a standing position for long periods of time (up to 9 hours). 
• Must be able to follow printed recipes and plate specifications.
• Must maintain personal hygiene in accordance with the Health Department standards for Food Service.