Restaurant Line Cook

Job Description

Job Description

Cook
Job Summary
Prepares, seasons, and cooks, batch recipes, pit mater skills in a restaurant.

General Accountabilities
Inspects and clean food preparation areas or serving areas 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 for quality, keeping track of old and new items, and rotating stock.
Seasons and cooks food according to recipes or personal judgment and experience.
Bakes, roasts, broils, and steams meats, fish, and other foods.
Observes and tests foods to determine if they have been cooked sufficiently.
Carves and trims meats for hot or cold service.
Consults with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Coordinates and supervises work of kitchen staff.
*The company reserves the right to add or change duties at any time.
Job Qualifications
Education: High school diploma.

Experience: A few months to one year of related experience

Food Handlers