Line Cook - 1878 On the Lake

Responsible for preparing and plating food items served in the main restaurant to the recipe standards set by the Executive Chef.

• Checks with the Line Supervisor/Sous Chef for all the menu of the day items and restaurant menu items and areas of responsibility as to the amount of prep, quality of product and cleanliness of area.
• Assisting with stocking and setting up the kitchen stations.
• Preparing food including cleaning and cutting the ingredients and cooking main dishes
• Checks and prepares production mise ‘en place, stocks, organizes the broiler station for successful meal service.
• Responsible for the quality of the product as per menu, recipe and presentation specifications.
• Working with servers to ensure that orders are completed according to request and on time.
• Maintains good cleaning and sanitation habits throughout the area of assignment, including tables, shelves, radar range, grills and broiler.
• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.
• Rotates food product properly.
• Inventories high cost menu items twice daily and requisitions needed supplies.
• Assists in other area of the kitchen.
• Assist with closing kitchen properly.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High School diploma or equivalent
• Culinary schooling preferred but not necessary
• At least one year of cooking experience in a volume restaurant setting preferred
• Exceptional time management skills
• Must be at least 18 years or older

This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.