What are the responsibilities and job description for the Line Cook position at TENNESSEES PATIO LLC?
Description
Reports to: Back of House General Manager
Classification: Hourly/Non-Exempt
SUMMARY: Line Cooks are responsible for prepping and preparing food and plating dishes according to The Patio’s menu specifications. Line Cooks are assigned a specific station on the BOH line, such as the grill or vegetable station, and must maintain high sanitation standards.
PRIMARY RESPONSIBLITIES
- Ensure the preparation station and the kitchen is set up and stocked
- Prepare components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces
- Cook food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
- Report to the executive chef and follow instructions
- Make sure food preparation and storage areas meet health and safety standards
- Clean prep areas and take care of leftovers
- Stock inventory and supplies
- Cook menu items with the support of the kitchen staff
Requirements
Required:
- High School Diploma or GED.
- Must be 18 years of age or older
- Valid Food Handler's Certification as required by Illinois Food Safety Regulations
- Ability to effectively communicate in English (verbal and written)
- Strong knowledge of cooking methods, kitchen equipment, and best practices
- Positive personality and professional appearance
- Ability to stand, walk, bend, etc. for extended periods, and lift up to 50 lbs.
- Must comply with all food safety procedures
Preferred:
Previous Line Cook experience preferred but not required.