Line Cook

The Line Cook is responsible for setting up the prep station, preparing menu items, stocking inventory, and maintaining sanitation standards. Ultimately, s/he will play an essential role in contributing to Mary Grace Foods, Inc. customer satisfaction and restaurant growth.

Job Responsibilities:

• Prepares food items by cutting, chopping, mixing, and preparing sauces.
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
• Operates machinery and equipment and maintains a hygienic working environment in accordance with hygiene regulations and Mary Grace Foods, Inc.'s standards.
• Prepares all food items as directed in a sanitary and timely manner.
• Ensures consistency of quality, recipes, portion controls, and plating presentation specifications as set by Mary Grace Foods, Inc.'s standards.
• Maintains cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
• Ensures that the kitchen operation procedures and hygiene meet food safety standards and regulations.
• Performs inventory checks and completes food storage logs.
• Ensures par stock levels are being maintained.
• Removes any breakages or chipped items found from circulation.
• Controls waste and to work to high efficiency with food ingredients in the assigned station.
• Reports any maintenance or hazard issues to the kitchen shift supervisor.
• Assists the kitchen supervisors when necessary.
• Performs other tasks assigned by their immediate supervisor.

Qualifications:

• Highschool graduate or college level with proven experience for at least 2 years in a casual dining set-up. Preferably a college graduate of culinary course, or equivalent
• Has at least 1 year of experience as a line cook
• Has basic knowledge in inventory and stock control
• Has excellent understanding of food safety and sanitation
• Amenable to lift and carry heavy-weighted materials
• Amenable to be exposed on food allergens and cleaning chemicals
• Amenable to be assigned on different store locations, work on holidays, shifting schedule, and overtime when needed.