JOB DESCRIPTION:
A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.
JOB RESPONSIBILITIES:
· Set up stations and collect all necessary misenplais to prepare menu for service
· Weigh and measure ingredients for cooking
· Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items
· Prepare sauces and garnishes for allocated station
· Cover, date and correctly store all food items as per safe food-handling procedures
· Inform chef in advance of likely shortages
· Ensure the correct temperature of food
· Taste all food items for quality before serving
· Use food preparation tools in accordance with manufactures instructions
· Close the kitchen correctly and follow the closing checklist for kitchen stations
· Maintain an organized and sanitized work area at all times
· Constantly use safe and hygienic food handling practices
· Return dirty food preparation utensils to the appropriate areas
· Assist staff with other duties as assigned by kitchen manager
· Sanitize refrigerators and storerooms
· Operate and maintain all kinds of kitchen appliances
· Perform record keeping and reports generation duties
· Order and take delivery of food and supplies
· Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager
· Maintain outstanding working relationships with staff, guests and supervisors
· Perform all reasonable job duties as requested by Supervisors
JOB QUALIFICATIONS:
· High School graduate or equivalent vocational training
· Strong written and verbal communication skills
· Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
· Punctuality and reliable attendance.
· Interpersonal skills and the ability to work well with co-workers and the public.
· Proper food safety training and certification as described by law
· Ability to lift 60 lbs and stand for long periods of time
· High level of professionalism