Line Cook

Line Cooks ensure the quality preparation of all menu items and the proper handling and storage of all food items. This preparation is carried out under the direction and supervision of the Executive Chef, Sous Chef and the Chef de Cuisine. The role is part of the kitchen team, executing daily service at The Fishmonger's Daughter. You must maintain a professional appearance as you will be operating within an open kitchen environment, and demonstrate commitment to your role

The essential functions include, but are not limited to the following:

• Maintain the cleanliness and organization of the space as an ongoing duty throughout service.
• Food preparation and presentation at one or more stations in a large commercial kitchen: pantry, sauté, grill, fry, salad, sauces, protein, fish and seafood, dessert, etc
• Follow standardized recipes and ensure consistent preparation according to guest specifications.
• Display a working knowledge of all ingredients and preparations used on the menu.
• Consistently ensure that station mise en place is prepped, seasoned, and stocked throughout service, and that the overall station remains clean and organized.
• Effectively participate in a professionally run service period, ensuring excellence in cooking, timing, plate assembly, and communication.
• Demonstrate an eagerness to refine techniques and a desire to continually learn and grow.
• Participate in prep as scheduled, including the organization of the kitchen and supplies, and stocking of stations for service.
• Participate in the cleaning of kitchen areas and equipment.
• Assist with the receiving, proper storage, rotation, preparation, cooking, and presentation of all food items.
• Assist with food preparation in advance of food service hours.
• Follow all safety guidelines, including safe-handling of food items, knife safety, safe usage of kitchen equipment, HACCP plans, HACCP logs, sanitation and dishwashing, product rotation, waste disposal, etc.
• Make periodic and regular inspections of units to observe the quality of food, and the cleanliness and sanitation of production and service areas and equipment. Adhere to all local, state, and federal health department codes.