Job Overview

Purpose:
We are looking for a professional line cook to prepare food to the chef’s exact specifications and to set up stations for brunch, lunch, and dinner service. Line cook duties will consist of assisting the chef team with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.
RESPONSIBILITIES:

  • FOLLOWS RECIPES and PROCEDURE 100%
  • Prepares all the food items as directed, in a sanitary and timely manner
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications
  • A line cook also assumes 100% responsibility for quality of the products that is served
  • They have to train any new members of the kitchen staff regarding the work culture of the kitchen
  • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
  • Following proper plate presentation and garnish set up for all dishes is also done by a line cook
  • He/she is also tasked to track and report any food waste
  • A line cook must also handle, store and rotate all the products properly on their station
  • All line cooks are assigned to prepare dishes for customers with food allergies or intolerances
  • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, flat top range and refrigeration equipment
  • A line cook MUST COMPLETE OPENING/CLOSING DUTIES
  • Complete night-end kitchen cleaning list with other kitchen members
    • this will be checked by the closing manager
  • 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
  • Attends all scheduled employee meetings and brings suggestions for improvement
  • Responsible for completing daily cleaning checklist at shift end

All cooks/kitchen staff will walk out of the building together
REQUIREMENTS:

  • 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.
  • Be able to work in a standing position for long periods of time (up to 9 hours).
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