Prep/ Line Cooks are directly responsible for all kitchen functions including, cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Prep/ Line cooks prepare and portion food products prior to cooking.

Prep/ Line Cook Requirements

• Assumes 100% responsibility for quality of products prepared and served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• 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, grills, kettle, flat top range and refrigeration equipment.
• Follows proper plate presentation for all dishes.
• Handles, stores and rotates all products properly (FIFO).
• Assists in food prep assignments during off-peak periods as needed.
• 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. Performs other related duties as assigned by the General Manager, Manager or Shift Leader.

Additional Information for Prep/ Line Cooks

• Breakfast line cook or prep experience preferred but not necessary
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Must be a team player
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).