Line Cook

Line cooks are responsible for preparing assigned food items. They must follow the recipes and the portion control guidelines set by the Chef.

ESSENTIAL JOB FUNCTIONS

• Set up and stock stations with all necessary supplies
• Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)
• Prepares a variety of meats, seafood, poultry, vegetables, dairy, and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags
• Processes prepared foods for service using ovens, gas stoves, grills, and broilers
• Answer, report and follow Executive or Sous Chef’s instructions
• Maintains a clean and sanitary work station area including tables, shelves, broilers, saut burners, ovens, flat-top grills, and refrigeration equipment both during and after service
• Stock and rotate inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Assumes responsibility for the quality, food safety/sanitation and timeliness of products served
• Maintain a positive and professional approach with coworkers.
• Perform other related duties as assigned by the management staff

Essential Elements of This Position:

• Interaction with other employees
• Kneeling; stooping; bending; pushing; lifting; carrying; and moving objects. This activity may occur repeatedly throughout the day.
• Mental alertness and detail oriented with good reasoning skills.
• Ability to stand and walk the majority of the shift.

Job qualifications and requirements are as follows:

• Previous experience working as a Line Cook for 1+ year
• A culinary diploma is not required but is a plus
• In-depth knowledge of various cooking methods, ingredients, equipment and procedures
• Familiar with the industry’s best practices
• Accuracy and speed in executing assigned tasks
• Attention to detail

Qualifications:

• Must be at least 18 years of age or older as required by applicable law or contractual requirements.
• Ability to adapt to the climate with marked changes in temperature from the heat in the kitchen area to the cold of refrigerated areas.
• Work as a team with all employees.
• Food Handlers card required upon hire.
• Must be capable of working weekends.
• Ability to effectively communicate orally.
• Ability to perform essential functions of the position with or without reasonable accommodation.
• Ability to maintain satisfactory attendance and punctuality standard.
• Well-groomed appearance.
• Professional demeanor.

Required Skills:

• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, and asking questions as appropriate.