Line Cook

Job Title

Responsible for the set-up, and preparation of menu items, served from the line. Reports to either Executive chef or Sous chef.

• 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
• Performs all other duties as assigned.

• 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.

• 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.