The Line Cook is responsible for maintaining a well organized station for preparing and presenting products of the highest quality. While working in a clean, orderly, and safe fashion, the cook must work closely with the culinary manager/ chef and all other kitchen staff to create a tight-knit and unified team of professionals. Above all, the cook must do all he/she can to contribute to an environment where professionalism, cooperation, and enthusiasm can flourish among the restaurant staff.
Food Preparation and Production: (75%)
- Prepare food according to recipe and restaurant specifications in a timely and efficient manner.
- Follow Chefs direction to manage all aspects of your station.
- Check station from prep lists and verbal communication to set priorities for your shift.
- Set up station according to menu needs and be set for service time.
- Prep food products for shift: Use proper rotation, first in first out and check for quality while preventing food waste.
- Perform correct cooking techniques.
- Bring any problems or shortages to the chef’s attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station.
- Maintain an organized and clean work area at all times. Observe good sanitation practices and safety procedures. Wear gloves when possible.
- Daily duties may also include but are not limited to unpacking and stocking kitchen deliveries, as well as assigned cleaning duties.
- Check out with chef daily before leaving your shift.
- Other duties as assigned.
Education/Experience: Minimum 6 months restaurant experience. High School diploma or GED (General Education Diploma).
Skills: Must have basic knife skills (chop, julienne, peel, and slice).
Knowledge: Knowledge of safe food handling, preparation procedures, safe handling and precautionary procedures of chemicals, detergents and sanitizers. Also the ability to differentiate the proper application of tools and/or chemicals to all equipment to ensure that there is no permanent damage done.
Physical: Ability to stand and operate equipment in excess of seven (7) hours a day. Able to lift and carry up to 50 lbs.
Other: Required to be a certified safe food handler. Basic English speaking and reading skills desired.
All employees shall follow safe practices according to the injury and illness Prevention Policy (IIPP), render every possible aid to safe operations, and report all unsafe conditions or practices immediately to any management employee or Human Resources.