Line Cook

Job Summary:
Responsible for the set- up, and preparation of menu items, served from the line. Reports to either Executive chef or Sous chef.
Job Responsibilities:
See that all food prepared is of consistently high quality and that portions are consistently controlled.
Take inventory of all items required for station set up, and determine those items that need to be prepared.
Set up and see that station is ready for service at least fifteen minutes prior to service time for shifts meal period.
Use standardized recipe when making any item.
Make sure all food is of the highest possible quality before leaving window.
Keep all food items for the line properly covered, dated and rotated to ensure proper quality control and little waste.
Be prepared to help in other areas of kitchen during slow periods or whenever necessary.
Maintain high standards of quality and appearance of all food prepared and served.
Follow “clean as you Work” policy and accident prevention procedures at all times.
Report to work in uniform and ready to work.
Maintain a clean uniform.
Attend all kitchen employees meeting.
At the end of shift, clean and sanitize entire station, including reach ins, shelves and steam table. All unnecessary food should be returned to walk-ins on proper shelves. All inserts should be clean and everything restocked.
Be able to change from accustomed shift to meet business demands.
Clean any kitchen equipment used immediately after use.
Inform supervisor of any items that were un finished before service.
Properly store all food, cover, date and rotate daily.
Follow all safety procedures for operating and cleaning equipment.
Inform supervisor of any problems concerning equipment, food quality or production control.
Keep walk ins organized at all times
Preforms all other duties as assigned.
Skills and Experience:
Present a positive, professional image.
Must be self-motivated and customer service oriented.
Strong interpersonal as well as written and oral communication skills.
Reliable and predictable attendance.
Ability to develop and maintain awareness of occupational hazards and safety precautions: Skilled in following safety practices.
Associates degree or higher in culinary arts, or 3 years line cook experience with fine dining experience
Able to work cooperatively with other team members.
Physical Repuirements:
Must be able to lift 50 lbs.
Must be able to frequently stand, bend, use hands to finger, handle, feel, hear , stoop, crouch and walk.
Employees are regularly exposed extreme cold, extreme heat, moving mechanical parts as well as toxic or caustic chemicals. Noise levels in the work environment can be loud.

Employment type
Full-Time

Work arrangement
No