LINE COOK

Basic Functions:

A line cook is responsible for the daily preparation of food items in the pantry, fry, broiler or grill stations or any other assigned area of the kitchen.

Essential Functions:

• Must be 21 years or older
• Sets up / stocks / breaks down station according to restaurant guidelines
• Prepares all food items as directed in a sanitary and timely manner
• Follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Cleans and maintains station in practicing good safety, sanitation and organizational skills
• Properly labels, dates and rotates food product
• Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers
• Reports to manager when running low on product or equipment is not functioning properly

Knowledge

• Basic understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures as outlines by the SNHD.
• Knowledge and understanding of proper use and maintenance of all kitchen equipment in station
• Previous line cook experience, minimum of 3 recent years

Skills

• Must be able to communicate effectively in English
• Must have the ability to take direction and work in a team environment.
• Must have the ability to work calmly and effectively under high volume pressure.
• Extensive overall knowledge of food preparation and presentation.

Working Conditions

• Must be able to withstand prolonged periods of standing and be able to bend, lift, stretch and kneel without restriction.
• Must be able to tolerate prolonged exposure to heat and or cold.
• Must be able to transport up to 50 lbs on occasion and up to 35 lbs regularly.

Uniform Requirements

• Slip resistant shoes
• Black work pants
• SNHD Health Card
• NSF Food Thermometer
• Knife Set that includes: Chef knife, serrated knife, paring knife, tongs, spatula.