Line Cook

Line Cook

ACCOUNTABLE TO: Kitchen management, FOH management

Basic requirements:

• Thoroughly understand and perform all duties assigned to you by management

• Learn all recipes and standard practices of the kitchen

• Arrive in a timely manner and be prepared to stay until the nightly tasks are finished

• Responsibly reading and understanding schedules

• Working as a team to keep a clean kitchen

• Physical ability to perform job duties, including mobility, standing for long periods, and occasionally lifting heavy items.

ROLE RESPONSIBILITES AND DUTIES

• Specified preparation of all menu items, cooking skills, which includes quality as well as timeliness

• Sanitation- Beginning and end of shift tasks such as taking trash and recycling out, sweeping, mopping,

wrapping and dating garnish and stock, maintaining a clean workstation

• Understanding basic standards regarding storage and stock

• Maintain high cooking standards and high visual standards of dishes

• Side work - cleaning, restocking, preparation, washing dishes

• Ongoing cleaning tasks - line area, grill, fryer, floors, coolers and freezers, dish pit

• Daily and weekly cleaning tasks- removing equipment to scrub floors and walls, cleaning grease traps,

cleaning vent hoods, deep cleaning of coolers and freezers etc

• Maintaining and respecting all laws, ordinances pertaining to the kitchen, and safety standards

• Prep work- ability to follow recipes, understand proper storage, and work in a timely manner and with the

ability to work down a priority list, as well as multitasking abilities

• Expediting- working to plate, garnish, and call tickets to the remainder of the BOH staff

• Dishwashing duties- cleaning BOH ware (pots, pans, etc) as well as keeping up with dishware for the dining

room, maintaining a clean dish area, opening and closing the dish area daily, proper storage of chemicals

• Restrooms - clean toilet, mirror, trash, floors, sinks, re-stock paper goods when needed. (toilet paper, hand

towels)