What are the responsibilities and job description for the Line Cook position at Access Management?
Job Overview: Line Cooks are to ensure the quality preparation of all menu items and proper handling/storage of all food items. The preparation occurs at the direction and supervision of the Sous Chef and Executive Chef.
Reports to: Sous Chef
Duties & Responsibilities:
- Food preparation and presentation in one or more stations of a large commercial kitchen: pantry, saute, grill
- Follow standardized recipes and ensure consistent preparation according to guest specifications
- Participate in cleaning of kitchen areas and equipment
- Assist with proper storage, preparation, cooking and presentation of all food items
- Assist with food preparation in advance of food service hours
- Follow all safety guidelines include safe-handling of food items, knife safety, safe usage of kitchen equipment, etc.
Qualifications:
- Must have flexible schedule including availability on days, nights, weekends, and holidays
- Punctuality and regular and reliable attendance
- Interpersonal skills and the ability to work well with co-workers and the public
- Must be able to verbally communicate in English
- Must be able to read written instructions in English
- To be able to demonstrate and execute the various cooking methods including sautéing, braising, fryer, poaching, roasting and all the other subtle variations of them
- Previous kitchen experience is required
- Must be able to work in a clean and organized fashion with strict adherence to all safe food handling practices
- Must be able to work in a hot kitchen environment
- Active Food Handler certificate is preferred