Line cooks are responsible for the prep of ingredients and assembling dishes according to restaurant recipes and specifications under the direction and supervision of the Executive Chef. The line cook is responsible for creating meal portions, cleaning food, cooking meals and keeping a sanitized work area. We expect our line cooks to have a commitment to impeccable food presentation and garnishing, which is important for impressing our guests and creating repeat business.
Line Cook Job Duties:
Follow the directions of the Executive Chef
Prepare basic components of each dish on our menu using our proven recipes
Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen
Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards
Work with team of cooks to do portion prep work for other shifts when needed
Monitor product freshness and rotate out old product based on a schedule created by the restaurant
Be able to open or close the kitchen on your own after 3 weeks of work
Line Cook Skills and Qualifications:
Achieve and maintain Serv-Safe Certification
Good Attitude
Willingness to Work and Learn
Is a Team Player
Ability to pay attention to detail and show self initiative
Has and maintains your own transportation
When quizzed can answer questions about food temperature and holding and demonstrates knowledge of food safety and cleanliness.
