Line Cook

TYPICALLY REPORTS TO: Executive Chef, Sous Chef, Kitchen Supervisor, General Manager

STATUS: Hourly

PRINCIPAL FUNCTION:

This position is responsible for preparing and cooking food items that result in high quality of taste and appearance to satisfy guests and maximize food revenues.

ESSENTIAL RESPONSIBILITIES:

• Observe and practice all established health and sanitation procedures.

• Ensure all products are prepared, held and served at correct temperatures.

• Ensure the proper rotation, labeling and dating of all products.

• Use the proper utensils and portions at all times.

• Keep the work area clean, sanitized, and organized.

• Keep management informed of food quantities and quality in prep, on the line and in holding cabinets.

• Coordinate orders to ensure they are cooked timely and with accuracy.

• Assist with re-stocking of all plateware and food items as needed.

• Assist other positions when needed.

• Perform all opening and closing procedures as outlined by management.

• May be assigned to work multiple stations throughout the shift.

• Implement and follow sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas.

• Ensure compliance with all applicable health and safety regulations.

• Perform other related duties, tasks and responsibilities as required from time to time.

QUALIFICATIONS/SKILLS:

Requirements:

• Culinary degree or equivalent experience

• 6 months experience in food preparation in a fast paced environment.

• Must be able to interact verbally and listen attentively to co-workers and supervisors.

• Ability to follow written and oral directions.

• Ability to work under pressure and independently.

Preferred:

• 2 years in food preparation in a fast paced environment.

OTHER REQUIREMENTS:

Must be able to stand and exert fast-paced mobility for the entire shift. Must be able to frequently lift and carry food and other items weighing up to 75 pounds and occasionally greater. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays.