Position Overview Reporting to the Executive Chef, the Line Cook is responsible for accurately and efficiently preparing meats, fish, vegetables, soups and other hot food products, as well as prepare and portion food products prior to cooking. In addition, the line cook will perform additional duties in areas of plate preparation and garnishing. Responsibilities - Prepare a variety of meats, seafood, poultry, vegetables and other food products for cooking in broilers, ovens, grills, fryers and other kitchen equipment
- Comply with standard portion sizes, cooking methods, quality and kitchen rules
- Stock and maintain sufficient levels of food products at line stations to assure smooth service
- Portion food products prior to cooking according to standard portion sizes and recipe specifications
- Maintain a clean and sanitary work station including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
- Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning or marinating
- Follow proper plate presentation and garnish procedure for all dishes
- Handle, store, date, label and rotate all items properly
- Assist in food preparation assignments during off peak periods as needed
- Close the kitchen properly and follow the closing checklist
- Attend all scheduled employee meetings and bring suggestions for improvements
- Perform other duties as assigned by the Executive Chef or Manager on Duty
Job Requirements - A minimum of two years of experience in a high volume kitchen
- At least six months of experience in a line cook position
- Must be able to communicate clearly with managers and front of house staff
- Open and flexible availability including nights, weekends and holidays
- Be able to frequently bend, squat, reach, stand for long periods of time and lift up to 50 pounds on a repetitive basis
- An ability to multitask in a fast paced work environment
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