Line Cook

Requirements

• Must be friendly, outgoing, and possess good communication skills.
• Is organized and able to think and act quickly and effectively.
• Retains self-composure.
• Must possess a sense of urgency and timing.
• Must set high standards, be quality conscious, and have an eye for detail.
• Must take pride in personal appearance and have a sense of dedication to his/her job.
• Must display integrity and honesty in all aspects of his/her employment.
• Responsible for the daily preparation of food items in various areas of the kitchen.
• Follows recipes, portion controls, and presentation specifications set by restaurant.
• Restocks all items as needed throughout the shift.
• Cleans and maintains stations using good safety, sanitation, and organizational skills.
• Understands how to properly use and maintain all equipment in station.
• Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

• Prepares, according to our standards and recipes, all products in the station to which he/she is assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Performs other related duties as assigned by a manager.

• Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.