Line Cook
4 weeks ago
The Line Cook is responsible for accurately and efficiently cooking meats, fish, vegetables, soups, and other hot food products. This role also involves preparing and portioning food products prior to cooking, as well as performing other duties in the areas of food and final plate preparation.
Key Responsibilities:- Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.
- Know and comply consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
- Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
- Portion food products prior to cooking according to standard portion sizes and recipe specifications.
- Maintain a clean and sanitary workstation area, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
- Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
- Follow proper plate presentation and garnish set up for all dishes.
- Handle, store, and rotate all products properly.
- Assist in food prep assignments during off-peak periods as needed.
- Prepare items necessary for the line for the next shift.
- Wash dishes as necessary or directed by the chef/manager.
- 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.
- Takes good care of all equipment.
- Ensures that all equipment is safely and properly stored.
- Is respectful of guests, co-workers, and management.
- Smiles when greeting guests and co-workers.
- Gives right of way to guests.
- Reports to immediate Supervisor when leaving work area for any reason, including breaks.
- A minimum of 2 years of experience in kitchen preparation and cooking.
- At least 6 months experience in a similar capacity.
- Must be able to communicate clearly with managers, kitchen, and dining room personnel.
- Honesty and Integrity.
- Any combination of education, experience, and training that provides the required knowledge, skills, and abilities.
- Must be able to provide evidence of eligibility to work in the United States of America.
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is moderate.
Exposure to secondhand smoke.
Temperature/Weather: Controlled.
Tools & Equipment Used: Required to have a valid Food Handler Card and/or Serve Safe Certification or obtain one upon hiring.
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