JOB TITLE:                            Line Cook

REPORTS TO:                      Manager / Supervisor

Summary

Setting up and stocking stations with all necessary supplies. Preparing food for service (e.g., chopping vegetables, butchering meat, or preparing sauces). Cooking menu items at the direction of the Chef.  Must have good communication skills. Flexible schedule.

Duties and Responsibilities

1. Set up and stock stations with all necessary supplies.
2. Prepare food (chopping vegetables, butchering meat, preparing sauces).
3. Must be able to use kitchen equipment safely while preparing food.
4. Assure that each item is cooked to the Chef and guest’s specifications.
5. Garnish each dish properly.
6. Answer, report and follow executive or sous chef’s instructions.
7. Maintains a clean and sanitary work area including tables, shelves, broilers, sauté burners, ovens, flat top griddles, and refrigeration equipment both during and after service.
8. Stock inventory appropriately.
9. Ensure that food comes out simultaneously, in high quality and in a timely fashion.
10. Assumes responsibility for quality, food safety/sanitation and timeliness of products served.
11. Maintain a positive and professional approach with coworkers and customers.

Requirements

1. Previous experience working as a Line Cook.
2. Culinary school diploma.
3. In-depth knowledge of various cooking methods, ingredients, equipment, and procedures.
4. Familiar with industry’s best practices.
5. Accuracy, speed, and attention to details in executing assigned tasks.

Skills and Abilities

1. Has knowledge of standard cooking, baking and grilling techniques.
2. Be a team player, has time management skills, and work under pressure.
3. Must be able to resolve issues quickly.
4. Learns new recipes and new procedures rapidly.
5. Stays up to date on changes in state and county sanitation requirements.
6. Manage food inventory, place new orders soon confirm delivery.
7. Monitors personal performance and makes improvements where needed.

Education and Experience

1. High School Diploma, culinary diploma, or any culinary related diplomas.
2. On-the-job training.

Work Environment

1. Stands on feet for long periods of time while preparing food.
2. Must be able to lift 50 lbs., endures hot temperatures, fast paced environment,
3. Sustains occasionally minor cuts, burns and bruises on the job.