Line Cook

TITLE: LINE COOK

REPORTS TO: CHEF

JOB SUMMARY: Assist in the preparation of meals for the Bistro, special events, and catering.

SKILL/KNOWLEDGE REQUIREMENTS;

· Prior experience as line cook (2 year minimum).

· Ability to work with managers, guests and peers in respectful/tactful/professional manner

· Ability to speak, read and comprehend instructions.

· Frequently works with sharp knives, utensils and kitchen equipment.

· Prior experience with Banquet or Catering Cooking is a plus.

· Must be able to obtain a valid State Food Handler’s card

· Must be able to work mornings

· Must be able to work well under pressure

· Must be able to prioritize, and multi task

· Must be able to stand on your feet for long periods of time

· Must be able to lift push, pull, bend and carry.

· Must be able to lift up to 30-35 pounds

JOB TASKS:

· Follow recipes and/or product directions for preparing, seasoning, cooking, carving and serving food items which may include soups, meats, vegetables, and desserts as directed

· Assures proper sanitation practices are followed to include kitchen, equipment and related areas

· Note any possible shortages of food or other items.

· Stocks, dates, rotates and checks temperature of product

· Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.

· Reports any food outages to manager immediately

· Perform all other tasks as requested by management

Benefits:

• Employee discount
• Paid sick time

Work Location: In person