Line Cooks are to ensure the quality preparation of all menu items and proper handling/storage of all food items. The preparation occurs at the direction and supervision of the Sous Chef and Executive Chef.
Reports to: Sous Chef
Duties & Responsibilities:
Food preparation and presentation in one or more stations of a large commercial kitchen: pantry, saute, grill
Follow standardized recipes and ensure consistent preparation according to guest specifications
Participate in cleaning of kitchen areas and equipment
Assist with proper storage, preparation, cooking and presentation of all food items
Assist with food preparation in advance of food service hours
Follow all safety guidelines include safe-handling of food items, knife safety, safe usage of kitchen equipment, etc.
Qualifications:
Must have flexible schedule including availability on days, nights, weekends, and holidays
Punctuality and regular and reliable attendance
Interpersonal skills and the ability to work well with co-workers and the public
Must be able to verbally communicate in English
Must be able to read written instructions in English
To be able to demonstrate and execute the various cooking methods including sautéing, braising, fryer, poaching, roasting and all the other subtle variations of them
Previous kitchen experience is required
Must be able to work in a clean and organized fashion with strict adherence to all safe food handling practices