Line Cook

Summary Of Position Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products before cooking. Also, perform other duties in the areas of food and final plate preparation including plating and garnishing cooked items and preparing appropriate garnishes for all hot menu item plates.

Duties & Responsibilities

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assumes full responsibility for the quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions of food products before cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
• Follows proper plate presentation and garnish setup for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Execute proper kitchen closing procedures and assist colleagues with station checklists.
• Attends all scheduled employee meetings and contribute suggestions for improvement.
• Performs dishwashing duties and other related tasks as assigned by the Chef or manager-on-duty.

Requirements & Expectations

• Five years of culinary experience is a plus.
• Availability for a rotating schedule, including weekends and holidays.
• This position is available as either full-time or part-time.