JobDescription: Line Cook

Must be friendly, outgoing, and possess good communicationskills. Is organized and able to think and act quickly and effectively. Retainsself-composure. Must possess a sense of urgency and timing. Must set highstandards, be quality conscious, and have an eye for detail. Must take pride inpersonal appearance and have a sense of dedication to his/her job. Must displayintegrity and honesty in all aspects of his/her employment. Responsible for thedaily preparation of food items in various areas of the kitchen. Followsrecipes, portion controls, and presentation specifications set by restaurant.

Restocks all items as needed throughout the shift. Cleansand maintains stations using good safety, sanitation, and organizationalskills. Understands how to properly use and maintain all equipment in station.Assist with the cleaning, sanitation, and organization of the kitchen, walk-incoolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read,write, and understand the primary language of the work location.
• Can perform simple mathematicalcalculations as they relate to recipe execution.
• Able to stand and exert mobilityfor periods up to 6 hours in length.
• Must have the ability to lift pots,pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledgeof safety, sanitation, and food handling procedures.
• Possesses finger dexterity to usesmall tools adeptly.
• Must be able to followinstructions.
• Must have the ability to workcalmly and effectively under pressure.
• Must be able to communicate clearlyand effectively with supervisors, and all other employees.
• Previous prep or line cookexperience preferred.
• Prepares, according to ourstandards and recipes, all products in the station that are assigned.
• Assists other line cooks whennecessary.
• Communicates clearly andefficiently with other kitchen receives information and feedback from them ontheir needs, and takes action based on observation and information received.
• Observes quality of food in his/herstation, taking all necessary actions to ensure our standards.
• Works as a team with all of ourpersonnel.
• Takes responsibility for efficientfood presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties asassigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cooktimes, Plate presentation, Proper portions/weights, Station procedures,Equipment operations, Menu items, knife handling skills, local and State healthcodes, Kitchen sanitation.

DISCLAIMER: Thisis not necessarily an exhaustive list of all responsibilities, duties, skills,efforts, requirements or working conditions associated with the job. While thisis intended to be an accurate reflection of the current job, managementreserves the right to revise the job or to require that other or differenttasks be performed as assigned.