Line cook

Responsibilities Set up station according to restaurant guidelines. Prepare all food items as directed in a sanitary and timely manner. Follow recipes, portion controls, and presentation specifications as set by the restaurant. Restocks all items as needed throughout the shift. Cleans and maintains station in practicing good safety, sanitation, and organization skills. Has understanding and knowledge to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. Performs additional responsibilities, although not detailed, as requested by the Chef or Kitchen manager at any time. Qualifications Basic understanding of professional cooking and knife handling skills. Understanding and knowledge of safety, sanitation, and food handling procedures. Previous prep or line cook experience (minimum two years). Ability to take direction. Ability to work in a team environment. Ability to work calmly and effectively under pressure. Must have problem solving abilities, be self-motivated, and organized. Commitment to quality service, and food and beverage knowledge. General Physical Demands for Position Line cooks will regularly stand for long periods of time, bend, stoop, turn, lift, talk, walk, walk on uneven ground, carry and lift up to fifty (50) pounds. #J-18808-Ljbffr Torsap Thai Kitchen