Line Cook

Summary of Position:

Cook and prepare a variety of food products including meats, seafood, poultry,

vegetables, sauces, stocks, breads, and other food products using a variety of

equipment and utensils, according to the daily prep list.

Duties and Responsibilities:

• Complete opening and closing checklists.

• Refer to daily prep list at the start of each shift for assigned duties.

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items

for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen

equipment.

• Understands and complies consistently with our standard portion sizes, cooking

methods, quality standards and kitchen rules, and policies and procedures.

• Portions food products prior to cooking according to standard portion sizes and

recipe specifications.

• Maintains a clean and sanitary work station area including tables, shelves, walls

grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top

range, and refrigeration equipment.

• 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.

• Promptly reports equipment and food quality problems to kitchen manager.

• Inform kitchen manager immediately of product shortages.

• Uses our standard recipe card for preparing all products. Do not rely on the

memory of yourself or other employees.

• Performs other related duties as assigned by the kitchen manager or manager on-

duty.

Qualifications:

· Line cooks must have a minimum of one year of experience in kitchen preparation and cooking.

· Line cooks must have at least six months experience in a similar capacity.

· Line cooks must be able to communicate clearly with managers and kitchen 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 (up to five hours).