Summary:
Line Cook
Line Cook is a cook position that accurately and efficiently cooks and plates menu items on the gas range.
PAY IS NEGOTIABLE!!
Duties and Responsibilities
- Assumes 100% responsibility for the quality of products served.
- Stocks and maintains sufficient levels of food products at the line station to assure a smooth
service period.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary workstation area including cooking equipment, tables, and shelves.
- Follows proper plate presentation and set up for all dishes.
- Handles, stores and rotates all products properly.
- Assists in food prep assignments during off-peak periods as needed.
- Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
- Performs other related duties as assigned by the sous chef.
Minimum Qualifications
- minimum experience in kitchen preparation and cooking, high volume
restaurant experience preferred, but not necessary.
- 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 and work in a standing
position for extended periods of time.
Pay IS NEGOTIABLE! 