Description:
The Line Cook will assist the Head Chef or Kitchen Manager with daily tasks of successful kitchen operations. The Line Cook will play a key role in opening, preparing and closing down the kitchen as well as contribute to the desired outcome of guest satisfaction.
Duties/Responsibilities:
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Set up workstations with all needed ingredients and cooking equipment.
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Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.)
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Cook menu items in cooperation with the rest of kitchen staff.
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Ensure great presentation by dressing dishes before they are served.
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Utilize all kitchen equipment and utensils in a safe manner.
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Complete checklists, side work and stocking, as assigned.
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Keep a sanitized and orderly environment in the kitchen.
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Check for quality in each ingredient.
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Monitor inventory and notify kitchen managers when stock is low.
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Maintain adherence to all company policies and procedures, as well as state health/sanitation standards.
The duties and responsibilities described are not a comprehensive list and that additional tasks may be assigned, and the scope of the job may change as necessitated by business demands.
Requirements:
Required Sills/Abilities:
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Excellent verbal communication skills.
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Ability to work successfully in a team environment.
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Ability to multi-task effectively.
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Ability to follow processes and recipes according to specification.
Education and Experience:
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One year of line cook or similar experience, preferred.
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Working knowledge of food service, health & safety guidelines, and kitchen best practices.
Physical Requirements:
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Long hours frequently required, including evenings, weekends, and holidays.
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Must be able to stand on feet throughout the shift and frequent physical activity as associated with food preparation and cooking.
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Must be able to frequently lift up to 30 lbs and occasionally lift up to 50 lbs with assistance.
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Must be able to climb stairs occasionally.
