Line Cook

Job Overview

Responsiblites:

Assumes 100% responsibility for the quality of products served.
Comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
Stocks and maintain sufficient levels of food products at line stations to ensure a smooth service period.
Portion’s food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, convection oven, flat top range, and refrigeration equipment.
Prepares item for grilling, frying, or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen.
Performs other related duties as assigned by the Executive Kitchen Manager, A.K.M, or manager-on-duty.

Skills:

Operating cooking equipment, including grills, ovens, and stovetops, to cook and prepare dishes to the required standard.
Examining food items to ensure quality.
Keeping the kitchen clean and organized. Communicating with the rest of the kitchen staff to ensure that dishes are prepared and cooked within 20 minutes.

Benefits: