The Line Cook will prepare all orders in accordance with business demands and supervisor guidelines, ensuring efficiency and the highest quality. This includes producing la carte orders as well as prepping for buffets, banquets, salad bars, and hors d'oeuvres.
Responsibilities
- Open each morning preparing and organizing the station and cooking all food necessary to start serving.
- Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.
- Rearrange the line and steam table to facilitate luncheon cooking and service.
- Prepare all orders as turned in by waiting staff and ensure all orders are cooked quickly and according to order; also ensure that food leaves the kitchen in peak condition.
- Learn menus, recipes, preparation, and presentation.
- Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
- Cook only sufficient food in advance to cover expected business volume and to maintain quality.
- Prepare all food needed by other kitchen departments which is best prepared by this department.
- Prepare all food for the next shift and for the following day as required and directed by the Supervisor.
- Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations
- Other duties as assigned by the leader
Education and Experience
- HS Diploma or equivalent
- Minimum 3 months cooking experience at a full-service restaurant or hotel.
CA Pay Range: $18.00 per hour
