Line Cook

Job Summary

This hourly position reports to the Kitchen Manager. The line cook must be a team player and be able to work well with others to include co-workers and volunteers. Understands and complies with cooking methods, kitchen rules, policies, and procedures. The line cook prepares,cooks, and plates menu items while managing a specific kitchen station. Key duties include setting up stations, following recipes, and maintaining health standards and constantly use safe food handling practices. Attends all scheduled employee meetings and brings suggestions for improvement. Must keep all required certifications up to date.

Duties:

 Inform Kitchen Manager if your certifications are expired or out of compliance

 Station Set up: Stock and prep all necessary food items, tools and ingredients before service begins

 Food Preparation: Chop vegetables, butcher meat, measure ingredients, (carefully using sharp utensils) according to recipes

 Read food slips or receive food orders from customers, prepare, and cook food according to instructions

 Operate cooking equipment such as grills, deep fryers, broilers, and ovens safely as per instructions

 Plating and Timing: Coordinate with the kitchen team to ensure meals are high quality and finished simultaneously

 Serve orders to customers at window, counters, or tables

 Assume 100% responsibility for quality of food served

 Clean outside short order window area to include the return of any dirty dishes and utensils

 Restock condiments

 Cleanliness and Safety: Sanitize surfaces, wash utensils, properly store and date leftovers, and follow food safety regulations

 Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts

 At the end of night clean grill, including the grease traps

 At the end of each night clean the fryer baskets.

 At the end of each night empty trash

 At the end of each night sweep/mop kitchen floors

 Ensure the sandwich bar and salad station is cleaned and stocked each night

 Closes the kitchen properly and follows the closing checklist

 Will not close the kitchen before the posted closing time

 Weekly cleaning of Fryers

 Additional duties as required

No one may remove any items from the kitchen without the permission of the Kitchen Manager.

Work Location: In person