Description

Position Summary

The Line Cook is responsible for all aspects of preparation of guest orders and production of menu items, and maintaining a clean, safe kitchen. Preparation of all food products. Performs the opening and closing duties required to operate and maintain the restaurant.

Duties

Prepares all food items to order, following standard recipes and procedures within specified time limits.

Preps assigned items.

Washes and cleans raw food products.

Grills raw and prepped foods to order and to requested temperature.

Accepts or rejects ingredients based on quality and quantity.

Cuts or portions meat, fish and poultry.

Communicates with BOH Team Members, FOH Team Members and Management throughout the shift regarding status of orders and availability of product.

Minimizes waste of product.

Labels all food items for food safety and shelf-life standards.

Rotates product according to “First In, First Out” to maintain shelf-life standards.

Logs and discards all product not used by the end of the shift on the “use by” date.

Keeps the kitchen neat, clean and sanitary.

Cleans, organizes, and maintains walk-in refrigerator, reach-in refrigerator, cooler drawers, prep, and dry storage area.

Stocks/restocks items on line according to specifications.

Understands and complies with food safety and temperature standards.

Assists in an entire team effort. Assigned duties.

Requirements

License/ Qualifications

• Full-Service Restaurant Kitchen Experience is desired.
• Strong communication skills.
• Strong interpersonal skills. Able to communicate with individuals from diverse backgrounds.
• Organizational skills-Ability to be organized in a changing environment.
• Ability to maintain a calm professional demeanor during periods of uncertainty or crisis.
• Must be at least 18 years of age.
• Ability to perform duties in a clean and professional appearance and manner.
• Intermediate understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated and organized.
• Commitment to quality service, and food and beverage knowledge.
• Must be able to work days, weekends and some holidays. Must be able to speak, read and understand basic cooking directions.

Physical Requirements

• Ability to speak and hear
• Close vision, distance vision, color vision, peripheral vision, depth perception, and the
• ability to adjust focus.
• Constant standing with some walking
• Be able to work in a standing position for long periods of time (up to 12 hours).
• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills

Minimum Qualifications

• Must be at least 18 years of age. Must possess general knowledge of professional food preparation methods and operations. Experience in the food preparation field in a restaurant, kitchen or dining area and of kitchen equipment and materials used in food prep work. Must possess the ability to communicate effectively both orally and in writing with staff and the general public, to perform duties in a clean and professional appearance and manner.