What are the responsibilities and job description for the Line Cook position at South Kitchen & Spirits?
Title: Line Cook
Reports to: Sous Chef
Summary of Position:
Accurately and efficiently prepare menu items as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation.
Duties & Responsibilities:
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station including tables, shelves, grills, broilers, fryers, sauté burners, convection ovens, flat top range and refrigeration equipment.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by management.
• A minimum of 2 years of experience in kitchen preparation and cooking.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).