Restaurant Line Cook

B and B Tavern Line Cook is responsible for accurately and efficiently cooking, portioning and plating meats, fish, vegetables, soups and other hot and cold food products to order as part of the Kitchen Team on the line. The Line Cooks also have significant responsibilities for preparing and portioning food products prior to cooking. The Line Cooks set-up, use, clean and maintain the equipment on the line such as ovens, broilers, ranges, grills, storage and refrigeration equipment.

The Line Cook must continually develop and improve their knowledge of B and B Tavern’s recipes, cooking techniques and Line Position Duties. The Lead Cook must be a team player, helping wherever and whenever needed to ensure that the Kitchen Team functions as efficiently as possible. Finally, the Line Cook is required to maintain a positive, respectful and courteous attitude towards all Guests, team members and Managers at all times.

• Execute all prep list quickly, efficiently, safely and according to B&B standards and specifications
• Maintains a clean and sanitary work station including tables, shelves, walls, storage areas, cooking and refrigeration equipment
• Understand and consistently comply with our standards regarding portion size, cooking methods and kitchen rules at all times
• Work as a team with other positions on the line to execute Guest orders as quickly and accurately as possible
• Other duties as assigned by the Kitchen Manager or KMOD
• Adhere to proper sanitation standards
• Coaching other Team members on Standards
• Audit readiness and Health Department readiness daily
• Training of new Team members with coaching through station testing
• Line opening and breaking down of the line at closing