["Line Cook","Line Cook"]

Line Cook

Basic functions of a Line Cook:

• Making prep recipes and cooking menu products to spec

• Receiving and ordering product

• Properly labeling, dating, covering and refrigerating prepped food items for the line

• Performing opening, closing & side duties – setting up, stocking, and breaking down all kitchen equipment and prep, line, expo stations

• Maintaining a clean and organized kitchen, line, expo, dish room and back dock

• Practicing safety and sanitation standards

• Having a sense of urgency

• Properly reading items printed on order tickets or automated Kitchen Display System

• Assembling orders - double checking product quality and specs

• Demonstrating impeccable product knowledge

Involved in handling all re-cook, special prep, long ticket, large party/voucher group procedures

Job Requirements include:

• Previous Line Cook experience required

• Standing or moving, for long periods of time

• General knowledge of all safety & sanitation standards

• Recycling products, where possible

• Remaining calm in a hectic, fast-paced atmosphere

• Demonstrating a high level of organization, attention-to-detail and a sense-of-urgency

• Displaying a positive and outwardly friendly attitude toward guests and co-workers