LINE COOK

Job Description

The line cook prepares food to the chef’s exact specifications and in a timely fashion while upholding standards for health, sanitation, safety, and quality. Assists the chef in daily tasks of managing the kitchen as necessary.

Duties and responsibilities

Sets up and stocks stations with all necessary supplies

Prepares food for service (e.g. chopping vegetables, butchering meat, preparing sauces)

Works all line stations including Fryer, Grill and Sauté.

Maintains cleanliness and Health Code Standards.

Stocks and organizes deliveries.

Ensures that food comes out simultaneously, in high quality and in a timely fashion.

Performs occasional dishwashing depending on shift and staffing

Qualifications

Qualifications include:

1 year of experience as a line cook in a full service kitchen

Understands common cooking methods, ingredients, and equipment.

Strong attention to detail

Flexible schedule with availability to work some nights, weekends, and holidays.

Local Food Protection or Serv Safe certification

Ability to lift up to 60 lbs and stand for long periods of time.

Direct reports

N/A