Line Cook

SUMMARY DESCRIPTION:
The Line Cook is responsible for the preparation and execution of food items needed for restaurants. They will work closely with the Kitchen Manager / Chef to ensure high quality product is produced for the guests.

ESSENTIAL JOB FUNCTIONS/DUTIES:

• Set-up and service of breakfast/lunch and/or dinner line and cold station requirements.

• Identify and select cuts of meats, poultry, seafood, dairy products, fruits and vegetables used for hot and cold food production.

• Cook grilled, fried and sautéed foods to order on demand.

• Prepare miscellaneous food items as assigned.

• Properly garnish all hot and cold food plates as required.

• Requisition of necessary supplies.

• Ensure proper sanitation and maintenance of equipment and area utilizing and area utilized during performance of work.

• Adhere to HACCP and ensure all food safety measures are practiced.

• Understands and practices the FIFO method of stock rotation.

• Adhere to the rules of kitchen etiquette; Maintain a professional attitude.

• Keeps work station / line clean, sanitized and organized.

• Other duties may be assigned.

JOB SPECIFICATIONS:

• Must be 18+ years old.

• Demonstrate strong listening and communication skills.

• Demonstrate problem-solving and critical thinking.

• Ability to work independently and on a team, maintaining a high level of performance.

• Focus on teamwork and collaboration of others.

• Ability to cook or learn how to fry, sauté and grill food.

• Physically able to lift/move items up to 50 lbs and open/close containers.

• Able to multitask under pressure while maintaining composure.

• Comprehend and adhere to written and verbal food orders.

• Must be able to stand for extended periods of time.

• Able to tolerate hot/cold temperatures and stand for long periods of time.

• Serv Safe Food Certification preferred.