line Cook

MAIN FUNCTIONS: Responsible for making sure that all cooking procedures and recipes are followed according to Batch & Brine standards. PREP REQUIREMENTS: Must be able to stand, walk and stay on his/her feet for prolonged periods of time This could be up to four hours without a break period to sit down Lift up to 75 pounds at a given time Be able to perform the repetitive task of line cooking which requires repetitive motion with a spatula; knife, hand-motion for mixing on an on-going basis PREP RESPONSIBILITIES: Be punctual to begin your work Wear proper uniform (Batch & Brine tee-shirt, cap or bandana, non-tattered jeans, and slip-proof restaurant shoes) Maintain a neat and clean appearance at all times, facial hair must be well trimmed, nails must be clean and trimmed, no excessive jewelry All recipes, preparations and portions must be followed according to Batch & Brine standards All prepped items to be tagged with dates to indicate their freshness All prepped items to be shelved according to health standard for position placement At the beginning of shift, make sure that all stations are fully stocked for cooking at every meal period, following all food safety and sanitation procedures to avoid cross contamination All hot food items must be cooked at proper temperatures, following cooking procedures All cold and hot food items need to be prepared at proper temperatures, following proper procedures All meats must be cooked at the proper temperatures Follow proper hygiene and sanitation procedures, hands must be washed after handling of any raw meats, use hand towels to dry hands instead of aprons All cutting knives and utensils must be clean at all times Prep stations must be clean at all times, free of debris and spillage Keep floors clean at all times Maintain all freezers and refrigerators at proper temperatures Maintain neat and orderly Dry Storage Area All portion control items are to be weighed according to the recipe book Conduct a temperature check every two hours and ensure that is properly logged Make freezer pulls as directed or as needed Assure proper food product rotations Report any shortages of food supplies immediately Make sure to use safety procedures at all times Make sure to take your breaks on time and return from your breaks on time You are required to work over time, if needed Complete any other assigned tasks willingly as designated by management #J-18808-Ljbffr