JOB SUMMARY

The line cook will work with the kitchen staff in the daily production, preparation, and presentation of all food for the restaurant in a safe and sanitary work environment. Ensure all food is served according to specification set by Lead Cook and Second Lead Cook.

ESSENTIAL FUNCTIONS

• Prepare and cook food items according to recipes, daily menus, and supervisor instructions. 
• Maintain and rotate all food items to ensure food quality; date and label all food items and actively practice FIFO (First-In-First-Out)
• Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
• Operate food station, including performing station checklist, temperature log, counter meeting, and signage. 
• Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
• Monitor menus and spending in order to ensure that meals are prepared economically.
• Be knowledgeable of all stations in the restaurant.
• Be knowledgeable of plate presentations and preparations of all menu items.
• Maintain awareness of safety issues, and report them immediately to your manager.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

• High School Diploma/G.E.D. preferred. 
• At least one year of culinary knowledge.
• Food Safety certified and strong sanitation habits.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers. 
• Ability to recognize when a problem has occurred and communicate it to management. 

PHYSICAL AND MENTAL REQUIREMENTS

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire work day.
• Climbing steps regularly. 
• Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
• Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
• Physical presence at the job site is essential to perform job duties. 

EQUIPMENT USED

• Standard commercial cooking machinery and utensils.