Title: Line Cook

Reports To: Kitchen Manager

Summary of Position:

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. 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 item plates.

Duties & Responsibilities:

• 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.
• 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.
• Always use fresh, high quality ingredients. Check with supervisor if you are not absolutely sure of the quality or freshness of a product.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Always cook food to proper temperatures
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, labels and rotates all products properly.
• Uses gloves, tongs, spatula, etc. for all ready to eat foods that do not require an additional cooking process.
• Maintain proper hygiene (Follow proper handwashing procedures, bathe or shower regularly, wear clean and sanitary clothes).
• Understands all requirements from health department and is health code compliant 100% of the time.
• Assists in food prep assignments during off-peak periods as needed.
• Respond quickly when others need help or when your supervisor gives you a task.
• Provide attentive and friendly support to those who directly serve the customers.
• Prep, setup and clean up for the following shift. Leave your station in proper condition for the next person who works it.
• 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.

Qualifications:

• A minimum of 2 years of experience in kitchen preparation and cooking.
• At least 6 months 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 40 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).