Title: LINE COOK, BUTCHER, PREP COOK, SAUTE AND GRILL (Hot Line)

Reports to: Executive Chef

Job Types: Full-time, Part-time.

Experience: 2 years

Summary of Position: Responsibe for the preparation, presentation, and execution of all ítems on the menu.

The kitchen isn’t the only thing that heats up – in this fast paced enviorement you will be expected to maintan poise under pressure. You will know your prep work like the back of your hand, and closing duties will be second nature.

Duties & Responsibilities:

1. Preparation, presentation and execution of all ítems on the menu.
2. Assumes 100% responsibility for quality of products served.
3. Know and comply consistently with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures.
4. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
5. Portions food products prior to cooking according to standard portion sizes and recipe specifications.
6. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
7. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
8. Follows proper plate presentation and garnish set up for all dishes.
9. Handles, stores and rotates all products properly.
10. Assists in food prep assignments during off-peak periods as needed.
11. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
12. Attends all scheduled employee meetings and brings suggestions for improvement.
13. Performs other related duties as assigned by the Executive Chef.

Qualifications:

1. A minimum of 2 years of experience in kitchen preparation and cooking.
2. At least 6 months experience in a similar capacity.
3. Must be able to communicate clearly with managers, kitchen, and dining room personnel.
4. Be able to reach, bend, stoop and frequently lift up to 40 pounds.
5. Be able to work in a standing position for long periods of time (up to 8 hours).
6. Must be able to follow printed recipes and plate specifications.
7. Must maintain personal hygiene in accordan to Health Department standards for Food Service Employees.