Linecook

Job Description

The role of a line cook is to prepare food to the exact specifications of the chef, Georgia Blue and our guests. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. As a line cook at Georgia Blue, you will be responsible for accurately and efficiently cooking meats, fish, vegetables, soups and other food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu items. Side work and other cleaning duties must also be performed before, during and after each shift.

General Responsibilities

Sets up station according to restaurant guidelines

Prepares all food items as directed in a sanitary and timely manner

Follows recipes, portion controls, and presentation specification as set by Georgia Blue

Restocks all items as needed throughout the shift to assure a smooth service period

Assumes 100% responsibility for quality of products served

Maintains a clean and sanitary work station including tables, shelves, grills, broilers, fryers, sauté burners, ovens, flat top range and refrigeration equipment while practicing exceptional safety, sanitation and organizational skills

Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating

Handle, store, label, date and rotate all products properly

Assist in food prep assignments during off-peak periods as needed

Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen

Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas.

Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen

Attend all scheduled employee meetings and bring suggestions for improvement

Performs additional responsibilities as requested by the Chef, Sous Chef, Kitchen Manager or General Manager at any time.

Must have adequate transportation to and from work. Arrive 10 minutes prior to assigned shift in order to be ready to work at your scheduled time

Job Qualifications

Education:

High school diploma or equivalent preferred

Must be 16 years of age

Experience/Knowledge:

Previous prep or line cook experience

Must be able to communicate clearly with managers, kitchen and dining room personnel

Must be able to speak, read and understand basic cooking directions

Must be able to follow printed recipes and plate specifications

Basic understanding of professional cooking and knife handling skills

Understanding and knowledge of safety, sanitation and food handling procedures

Management Activities

None

Discretion/Independent Judgment

As a Line Cook, you will be expected to work with Associates to ensure satisfaction. A line cook will have to take initiative and get creative in resolving challenges and involve a manager only when previous methods have been unsuccessful.

Skills/Aptitude:

Professional communication skills are required

Ability to take direction

Ability to work in a team environment

Ability to work calmly and effectively under pressure

Must have problem-solving abilities, be self-motivated and organized

Commitment to quality service, and food and beverage knowledge

Must be able to work nights, weekends, and some holidays

Physical Requirements

Able to speak and hear

Close vision, distant vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

Be able to work in a standing position for long periods of time (up to 8 hours)

Constant standing with some walking

Be able to reach, bend, stoop and frequently lift up to 40 pounds and occasionally lift/move 50 pounds

Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills

Working Conditions

Generally in an indoor setting

Varying schedule to include evenings, holidays and extended hours as business dictates

While performing the duties of this job, the employee is frequently exposed to heat/cold from the mechanical equipment

May work near toxic/caustic chemicals and with fumes or airborne particles.

The noise level in the work environment is usually moderate to loud

Appearance/Uniform Standard

Chef pants or black pants with a Georgia Blue shirt or chef coat, Georgia Blue hat or hair net, black socks, and closed-toed black slip-resistant shoes.

Facial hair must be well groomed and kept to a minimum

Hair long enough to touch the shoulder must be pulled back and restrained

We will supply aprons which must be worn throughout the shift and changed when soiled