Line Cook
: Job Details :

Line Cook Summary of Position: Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads, and other food products using a variety of equipment and utensils, according to the daily prep list. Duties and Responsibilities: • Complete opening and closing checklists. • Refer to daily prep list at the start of each shift for assigned 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. • Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, and policies and procedures. • 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, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment. • 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. • Promptly reports equipment and food quality problems to kitchen manager. • Inform kitchen manager immediately of product shortages. • Uses our standard recipe card for preparing all products. Do not rely on the memory of yourself or other employees. • Performs other related duties as assigned by the kitchen manager or manager on- duty. Qualifications: • Line cooks must have a minimum of one year of experience in kitchen preparation and cooking. • Line cooks must have at least six months experience in a similar capacity. • Line cooks must be able to communicate clearly with managers and kitchen 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 (up to five hours).