PRIMARY FUNCTIONS:
Responsible for accurately and efficiently preparing food to the exact specifications of the Executive Chef and customer requests.
SKILLS/PERFORMANCE STANDARDS:
Proficient understanding of professional cooking and knife handling skills; Understanding and knowledge of safety, sanitation and food handling procedures. Ability to work in a team environment, take direction, work calmly and effectively under pressure, must have problem solving abilities, be self-motivated and organized. Requires professional communication skills between all co-workers and clientele.
QUALIFICATIONS & REQUIREMENTS:
- Minimum of two (2) years as line cook in fine dining establishment. Attendance to Culinary program or college preferred.
- Valid and current ANSI Food Handler Certification.
ESSENTIAL DUTIES:
- Station Set Up - Responsible for preparing line before the start of each service.
- Ensure all supplies and food needed for the shift are available and ready for use.
- Stocks and maintains sufficient levels of food products at line station to assure a smooth service period.
- Prep food items as required, including those needed for other stations or for special events and buffets;
- Knows and complies consistently with established portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures;
- Responsible for preparing food according to orders received in a prompt and timely manner, at the proper temperature, portion controls and presentation specifications as set by the Executive Chef.
- Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sauté burners, ovens, flat top range, all walk-ins and refrigeration equipment on a daily basis;
- Responsible for cleaning the line at the end of service; Assists others to close at the end of shift or service;
- Handles, stores and rotates all food products properly;
- Responsible for accepting food deliveries and placing items in the proper storage area;
- Assists in the development of new recipes and continually stays abreast of new culinary trends;
- Performs other related duties as assigned by the Executive Chef or Sous Chef.
OTHER DUTIES: This list may not be all inclusive, and it is inevitable that other duties will arise from time to time. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that different tasks be performed when business needs warrant change. This job description is not intended to create a contract of employment.
PHYSICAL DEMANDS: Frequent lifting and or carrying of objects weighing up to 50 lbs. Requires walking, bending, lifting, carrying and standing during entire shift.