The Line Cook is a professional cook whose job is to produce all assigned menu items in an efficient and consistent manner while following the specifications, recipes and techniques of the company.
Duties and Responsibilities:
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Develop and maintain a comprehensive knowledge and understanding of MTJ and its standards, procedures, products, and services. Stay up to date on off menu products, specials, etc.
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Sets up and stocks food items and other necessary supplies
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Prepares food items by cutting, chopping, mixing, and preparing sauces
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Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
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Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage
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Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, to ensure safe and sanitary food-handling practices
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Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, coolers, freezers, and other kitchen equipment
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Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
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Closes the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen
Qualities of a Line Cook:
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Ability to communicate openly and clearly
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Sense of urgency - the need to finish a task quickly and effectively
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Ability to keep calm under pressure
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Ability to take instruction, especially under pressure
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Ability to multitask and stay organized
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Attention to detail, cleanliness, and sanitation
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Experience with various cooking methods and procedures
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Team player
Requirements:
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At least 18 years of age
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Clean and hygienic appearance
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Ability to stand, walk, bend etc for extended periods and lift up to 40 pounds
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Ability to work nights, weekends, and holidays
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Read and understand English language
