line Cook

MAIN FUNCTIONS: Responsible for making sure that all cooking procedures and recipes are followed

according to Batch & Brine standards.Â

PREP REQUIREMENTS:

1. Must be able to stand, walk and stay on his/her feet for prolonged periods of time This could be up

to four hours without a break period to sit down

2. Lift up to 75 pounds at a given time

3. Be able to perform the repetitive task of line cooking which requires repetitive motion with a spatula;

knife, hand-motion for mixing on an on-going basis

PREP RESPONSIBILITIES:
Be punctual to begin your work

Wear proper uniform (Batch & Brine tee-shirt, cap or bandana, non-tattered jeans, and slip-proof

restaurant shoes)

Maintain a neat and clean appearance at all times, facial hair must be well trimmed, nails must be

clean and trimmed, no excessive jewelry

All recipes, preparations and portions must be followed according to Batch & Brine standards

All prepped items to be tagged with dates to indicate their freshness

All prepped items to be shelved according to health standard for position placement

At the beginning of shift, make sure that all stations are fully stocked for cooking at every meal

period, following all food safety and sanitation procedures to avoid cross contamination

All hot food items must be cooked at proper temperatures, following cooking procedures

All cold and hot food items need to be prepared at proper temperatures, following proper

procedures

All meats must be cooked at the proper temperatures

Follow proper hygiene and sanitation procedures, hands must be washed after handling of any raw

meats, use hand towels to dry hands instead of aprons

All cutting knives and utensils must be clean at all times

Prep stations must be clean at all times, free of debris and spillage

Keep floors clean at all times

Maintain all freezers and refrigerators at proper temperatures

Maintain neat and orderly Dry Storage Area

All portion control items are to be weighed according to the recipe book

Conduct a temperature check every two hours and ensure that is properly logged

Make freezer pulls as directed or as needed

Assure proper food product rotations

Report any shortages of food supplies immediately

Make sure to use safety procedures at all times

Make sure to take your breaks on time and return from your breaks on time

You are required to work over time, if needed

Complete any other assigned tasks willingly as designated by management