Line Cook

Line Cook Mission

To provide high quality, consistent and efficient preparation of customer food orders. Follow all recipes and portion guidelines precisely. Be familiar with preparation and presentation standards for all menu items and daily specials. Keep the line areas clean, stocked and sanitary. Match work pace to order volume; put forth best effort to produce orders as quickly as possible while maintaining quality.

Use and operate all kitchen equipment, tools and utensils properly and carefully.

Executive Chef

• Personable, Friendly Demeanor
• Customer Service Obsession
• Culinary Skills
• Team Player, Leadership Skills
• Professional, Responsible
• Enthusiasm, Achievement Orientation
• General Restaurant/Food Prep Knowledge and Experience

• Ensure line is stocked with all needed ingredients, utensils, etc.
• Prepare all food orders according to recipes and menu composites and standards.
• Ensure portions meet guidelines.
• Be familiar with preparation/cooking guidelines for all menu items.
• Prepare all food orders in the most efficient manner/order possible.
• Read orders carefully; be sure to notice special requests (i.e., “no mayo” or “extra tomatoes”) and prepare the order accordingly.
• Follow health department guidelines for minimum cooking times on meats.
• Use proper plate, platter, bowl, etc. for each order.
• Keep the line area sanitary and uncluttered.
• Use care when working with knives, meat cutters, other sharp instruments.
• Ensure proper operation of kitchen equipment.
• Minimize waste.
• Work closely with and assist the Food and Beverage Manager and Supervisors.
• Other duties as assigned/requested by the Executive Chef or Sous Chef.

• Write, speak, read, hear and see.
• Stand for prolonged periods.
• Perform manual dexterity – handling knives, glasses, breakables, etc. with care.
• Bend, lift and carry up to 40 lbs.
• Operate kitchen equipment.
• Work with and around hot grills, ovens, stoves, microwaves.