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Basic Functions:

A line cook is responsible for the daily preparation of food items in the broil, wok, fish, fry and grill stations or other areas of the kitchen.

Essential Functions:

1. Sets up station according to restaurant guidelines.
2. Prepares all food items as directed in a sanitary and timely manner.
3. Follows recipes, portion controls, and presentation specifications as set by the restaurant.
4. Restocks all items as needed throughout shift.
5. Cleans and maintains station in practicing good safety, sanitation, organizational skills.
6. Has understanding and knowledge to properly use and maintain all equipment in station.
7. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
8. Performs additional responsibilities, although not detailed as requested by the Kitchen Manager or Head Kitchen Manager at any time.

Qualifications:

Knowledge

1. Food Safety Certification
2. Basic understanding of professional cooking and knife handling skills.
3. Understanding and knowledge of safety, sanitation and food handling procedures.
4. Previous prep or line cook experience.

Skills/Aptitudes

1. Ability to take direction.
2. Ability to work in a team environment.
3. Ability to work calmly and effectively under pressure.
4. Must have problem solving abilities, be self-motivated, and organized.
5. Commitment to quality service, and food and beverage knowledge.

Working Conditions

1. This position will spend 100% of the time standing.
2. Occasional environmental exposures to cold, heat, and water.
3. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
4. Must be able to speak, read and understand basic English phrases and cooking directions.
5. Must be able to hear with 100% accuracy with correction.
6. Must be able to see to 20/20 vision with correction.

Level

The individual will work directly under Head Kitchen Manager and Kitchen Managers.
 

 

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