Line Cook

POSITION SUMMARY

The incumbent in this position is responsible for preparing and presenting all food items as called for by the menu, and for assisting the Chef in the efficient operations of the kitchen.

GENERAL ACCOUNTABILITIES

(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)

1. Assist all stations and respective lines as necessary.

2. Ensure that items are fully stocked and equipment is in good working condition.

3. Ensure the proper food handling and storing of any left-over foods.

4. Ensure the proper closing down of work stations.

5. Communicate effectively with "Front of the House" staff.

6. Responsible for ensuring all company recipes are followed, consistent presentation of plates prepared and quality of food.

WORKING CONDITIONS

Must have ability to:

• Operates in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon the volume of the restaurant. At times subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery and cooking equipment.
• Inspect and maintain all areas for which they are responsible.
• Review and comprehend all necessary documentation.
• Use all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders.
• Effectively and efficiently move around the work area.
• Lift up to 50 pounds throughout an 8 hour shift.
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.

JOB QUALIFICATIONS

Knowledge of and ability to prepare stocks, soups and mother sauces. Responsible for maintaining current serve-safe certification for Food & Safety. These skills and abilities are typically acquired through five years of progressive cooking experience, with a minimum of three years’ experience in a dinner house, and/or through the completion of a culinary arts degree or recognized apprenticeship and 1 year dinner house cooking experience.

REGULATORY AND COMPLIANCE RESPONSIBILITIES

In addition to the other duties described herein, each employee has the following responsibilities related to compliance with laws and regulations:

• Attend required training sessions offered by the CBB/Drift.
• Perform the duties described in compliance with local laws and regulations.
• Have knowledge of the ordinances, regulations, policies and procedures relating to the employee’s department.
• Consult Policies and Procedures Manuals for guidance.
• Report suspicious activity to the appropriate levels of Management