Line Cook

Line Cook

Job Summary
Organizes plan for daily prep list and schedule of work, takes a daily inventory of fresh and dry storage ingredients, then prepares/cooks each menu item as instructed by the head chef or owner. Menu items such as soups, sandwiches, salads, and desserts are prepared and served fresh daily. Six days a week breakfast and lunch hours are staffed properly to serve a high volume, loyal customer base.

This role demands attention to detail, accuracy, and consistency is key.
Job Qualifications
Education: High school diploma or equivalent
Experience: A minimum of 2-3 hands on experience. References requested.
Pay is negotiated and based upon recent kitchen experience, as well as the ability to demonstrate knife, cleaning, and prep/line cook skills.
Skills
OrganizedMaintains an extremely clean and organized workspaceKeeps a neat appearanceAbility to receive truck orders accuratelydetail orientedExcellent verbal and written communication Coordination Active listening
General Responsibilities
Inspects/cleans food preparation areas and all boh work spaces throughout the shift. Specific attention is paid to food service counter area to ensure safe and sanitary food-handling practices.
Ensures food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensures freshness of food and ingredients by checking daily for quality of items on hand as well as all items being delivered each day. Keeping track of old and new items for use by ensuring accurate dates and labels are on all ingredients and rotating stock each day.
Uses proper training provided in house to operate commercial kitchen equipment units, as well as ensuring that proper cleaning/maintenance daily, weekly and monthly is performed
Observes, inspects and tests food temps of each item to ensure they have been cooked sufficiently prior to serving. Ensures the proper plating, portions, and presentation of each plate served meets the standards clearly communicated by the owner and head chef.
Washes, peels, cuts, and seeds fruits and vegetables to prepare them for consumption.
Slices, weighs, and trims meats for sandwich prep.
Consults with supervisory staff to ensure clear communication and execution of menus, taking into consideration factors such as costs and special event days which impact revenue and kitchen performance.
Coordinates with fellow team members and supervisors to generate daily prep lists to ensure efficient use of ingredients on hand, efficient use of boh workspace, and labor costs.
*The company reserves the right to add or change duties at any time.