line-cook

Job Summary

• Prepares, seasons, and cooks dishes, such as soups, meats, vegetables, or desserts in restaurant.

General Accountabilities

• Inspects and clean food preparation areas or serving areas to ensure safe and sanitary food-handling practices.
• Ensures food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Seasons and cooks food according to recipes or personal judgment and experience.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Observes and tests foods to determine if they have been cooked sufficiently.
• Washes, peels, cuts, and seeds fruits and vegetables to prepare them for consumption.
• Carves and trims meats for hot or cold service.
• Consults with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Coordinates and supervises work of kitchen staff.
• *The company reserves the right to add or change duties at any time.

Job Qualifications

• Education: High school diploma or equivalent
• Experience: A few months to one year of related experience

Skills

• Excellent verbal and written communication
• Monitoring
• Coordination
• Active listening