Line Cook

Benefits:

• Free uniforms
• Health insurance
• Parental leave
  
  
  

Generally responsible for coordinating the entire kitchen production line. Works between the broiler, fryer, appetizer, salad/soup, and dessert stations to control the line and keep a calm head even when extremely busy. If the window loses control, then it is likely that the rest of the crew will also lose control. The window person must understand each position on the line and be able to anticipate any problems before they occur. This person will need to be able to work each line position (in the event that a replacement is needed), and will stay on the line until the flow of tickets are well within the capabilities of the rest of the team to perform the overall food production.

Reporting Relationship

The Line Cook reports directly to the Kitchen Manager, Head Chef, and/or GM.

Duties And Responsibilities

Staff: May occasionally oversee and train selected staff that works in the kitchen as directed by management.

Food:

• Assist with line set up line during meal periods including stocking and rotating (FIFO) meats, poultry, and fish.
• Communicates with all line positions to control the whole flow, timing, and general production for all outgoing food.
• Makes sure that all plates look presentable and eye appealing before going out to the customer.
• Communicates with the expediter to ensure hot food going out customers.
  
  
  

Controls and Procedures:

• Maintaining a clean and safe kitchen.
• Ensuring health and safety regulations are followed.
• Performs any other related duties as assigned by the Chef.
• Adheres to all state and local laws, and policies of the pub, regarding the service of alcohol.
• Keeps self-neat, clean, and in proper uniform at all times.
• Abides by all pub policies and procedures.
  
  
  

Qualification Standards

• Must possess food handler or certification if mandated by local, state, and/or federal codes.
• Reaches, bends, stoops, wipes and climbs stairs, cuts and slices.
• Lifts 75 pounds 2-6 times per shift.
• Stands during entire shift.
• Frequent immersion of hands in water approximately ever 5 minutes.
• Reading and writing skills are required to read recipes and guest orders.
• Hazards may include, but are not limited to slipping, burns, strains, and cuts.
• Has working knowledge of weights and measurements.
• Requires a professional and clean appearance.
• Physical agility and dexterity of both hands.
• Speaks clearly.