Position Reports to: Kitchen Manager and General Kitchen Manager
Subordinate Staff: None
A line cook is responsible for the daily preparation of food items in the broil, wok, fish, fry and grill stations or other areas of the kitchen.
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Sets up station according to restaurant guidelines.
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Prepares all food items as directed in a sanitary and timely manner.
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Follows recipes, portion controls, and presentation specifications as set by the restaurant.
- Restocks all items as needed throughout shift.
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Cleans and maintains station in practicing good safety, sanitation, organizational skills.
- Has understanding and knowledge to properly use and maintain all equipment in station.
- Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
- Performs additional responsibilities, although not detailed as requested by the Kitchen Manager or Head Kitchen Manager at any time.
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Food Safety Certification
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Basic understanding of professional cooking and knife handling skills.
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Understanding and knowledge of safety, sanitation and food handling procedures.
- Previous prep or line cook experience.
- Ability to take direction.
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Ability to work in a team environment.
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Ability to work calmly and effectively under pressure.
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Must have problem solving abilities, be self-motivated, and organized.
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Commitment to quality service, and food and beverage knowledge.
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This position will spend 100% of the time standing.
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Occasional environmental exposures to cold, heat, and water.
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The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
- Must be able to speak, read and understand basic English phrases and cooking directions.
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Must be able to hear with 100% accuracy with correction.
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Must be able to see to 20/20 vision with correction.
The individual will work directly under Head Kitchen Manager and Kitchen Managers.
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