Restaurant Cook
1 week ago
Summary: Line cooks are responsible for highest quality preparation and presentation of all food. Line cooks maintain the highest standards of cleanliness and organization.
Responsibilities:
1. Capable of working any station on the line and, if necessary, prep stations.
2. Chop vegetables, prepare serving sizes, make sauces.
3. Set up and stock kitchen stations.
4. Cook assigned foods during service while complying with Kitchen Managers instructions.
5. Ensure expected time from ticket to service are maintained.
6. Keep food stations perfectly clean and organized.
7. Comply with mandatory food safety standards and regulations.
8. Clean anything and everything in the kitchen as required by Kitchen Manager to keep the space impeccably clean every day.
9. Restock line and coolers as necessary throughout the day.
10. Unpack food delivery orders and check in inventory.
11. Change grease in fryers.
12. May be needed to step into dish station at times.
Job Requirements:
1. Have ServSafe Food Handler certification.
2. Ability to lift 50 lbs.
3. Must stand on feet on all day.
4. Must work quickly, efficiently and respectfully with other line cooks, prep cooks, servers and dishwashers.
5. Long work hours.
6. Exposure to stoves, ovens, microwaves, and sharp cooking tools – skill and caution or required.
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