Line cook

Overview

Responsible for:
Prep Team. Checks inventory and preps for daily needs. Sets up workstations with all needed ingredients and cooking equipment. Preps any items that may be required for service.

• Ensures that upon completion of tasks, stations are cleaned and wiped.
• Ensures that boxes are broken down and garbage is placed in the appropriate receptacles.
• Ensures that prep dishes are clean and properly stored for the morning shift.
• Maintains sanitation and setup for the evening shift, including preparing and storing dishes and tools, and ensuring stations are ready for service.
• Monitors cook temperatures:
  Fish 145°, Beef 155°, Ground Beef 160°, Chicken 165°.
• Monitors stock and informs the manager if low.
• Sets up and changes sanitization buckets. Ensures that all tools and plate ware are prepared for service.
• Ensures that dishes are clean and properly stored, and stations are wiped for evening shift.
• Preps and refills workstations with all needed ingredients and equipment for the evening shift. Ensures that all dinner service items are ready to go.
• Fills up beer cheese, pulls bread and shells from the walk-in, and generally ensures that you are ready with everything pre-service.
• Cleans all dishes and surfaces throughout and at the end of service. Ensures that dishes and tools are properly stored at the end of service.

• Food Handler Certification.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.