SUMMARY:
Line Cooks are responsible for serving meals by reviewing recipes, assembling, combining, and cooking ingredients all while maintaining a clean and sanitary kitchen. The cook is a key part of the guest's dining experience by maintaining food quality and executing food production following standards of plating guide specifications.
Duties and Responsibilities:
- Attends to the detail and presentation of every order.
- Prepares ingredients by following recipes; cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasoning; verifying taste and plating meals.
- Completes hot meal preparation by grilling, sauteing, and frying ingredients and assembling and refrigerating cold ingredients.
- Adheres to proper food handling, sanitation, and safety procedures.
- Maintains temperature logs to assure equipment is working correctly.
- Maintains appropriate dating, labeling, and rotation of all food items.
- Stores all food according to established standards.
- Completes cleaning according to daily and weekly schedules.
- Cooking food orders on time.
- Handling multiple food orders at one time.
- Ability to take orders from a computerized system.
- Setting up, cleaning, and organizing workstations.
Knowledge, Skills, and Abilities:
- Demonstrated knowledge of and skill in the ability to safely and effectively operate standard food service equipment
- Excellent decision-making capabilities
- Excellent oral communication
- Planning, problem-solving, and teamwork
- Servsafe certification preferred.
- Knowledge of various cooking procedures and methods
- Ability to work as a team
- Excellent communications skills
- Works well under pressure
