Summary:
Line Cook
Line Cook is a cook position that accurately and efficiently cooks and plates menu itemson the gas range.
PAY IS NEGOTIABLE!!
Duties and Responsibilities
Assumes 100% responsibility for the quality of products served.
Stocks and maintains sufficient levels of food products at the line station to assure a smooth
service period.
Knows and complies consistently with our standard portion sizes, cooking methods, qualitystandards and kitchen rules, policies and procedures.
Portions food products prior to cooking according to standard portion sizes and recipespecifications.
Maintains a clean and sanitary workstation area including cooking equipment, tables, andshelves.
Follows proper plate presentation and set up for all dishes.
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assistsothers in closing the kitchen.
Performs other related duties as assigned by the sous chef.
Minimum Qualifications
•minimum experience in kitchen preparation and cooking, high volume
restaurant experience preferred, but not necessary.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds and work in a standing
position for extended periods of time.
Pay IS NEGOTIABLE!