LINE COOK – JOB DESCRIPTION

Line Cook Responsibilities:

The Line Cook is responsible for the preparation of food, complying with all sanitation, health, and personal hygiene standards, and the established food production programs and procedures. The Line Cook is also responsible for the appropriate use of facility supplies and equipment to minimize loss and waste. The Line Cook reports directly to the Executive Chef.

Line Cook duties will include, but are not limited to:

• Prepare menu items, as ordered, for the restaurant customers
• Ensure all prepared menu items meet quality expectations and plate specifications
• Restock all workstations as needed
• Follow personal hygiene and sanitation standards set by the health department and company policies and procedures
• Properly prepare, handle, and store food as to standards
• Maintain a neat and clean work area
• Clean and maintain equipment used for food preparation

Experience/Qualifications:

• Knowledge of kitchen health and safety regulations
• Ability to work well in a stressful and fast paced environment
• Ability to stand for long periods of time as well as walk, bend, and stoop
• Ability to work flexible shifts

Preferred Skills:

• Culinary experience

Hours:

The Line Cook is a full time or part time position and hours my vary

Salary/Income:

The Line Cook is a non-exempt, hourly position