Line Cook

Description:
Essential Functions:
• Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, grills, fryers, and a variety of other kitchen equipment.
• Assume 100% responsibility for quality of products served.
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Follow recipe instructions EXACTLY as they are stated.
• Keep updated on recipe changes. Ensure proper execution of recipe procedures while maintaining a high quality and consistent product.
• Follow proper plate presentation and garnish set up for all dishes.
• Keep entire kitchen clean; stock and set up rotation.
• Keep prepared food continuously mobbing out of the kitchen.
• Communicate ticket times with service/kitchen staff and manager.
• Complete assigned prep work for stocking and set up of station. Break down and clean station thoroughly every day.
• Requisition products on a timely basis. Operate and maintain equipment properly.
• Clean and sanitize throughout the shift.
• Ensure proper rotation of all products and stocks products to par, labels, day dots, and signs all products.
• Keep immediate supervisor promptly and fully informed of all problems or usual matters of significance and take prompt corrective action where necessary or suggest alternative courses of action, which may be taken.
• Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve greatness.
• Maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency.
• Provide a favorable image of the company at all times to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all of its areas of endeavor.
• Lift and carry sacks and cases of up to 70 lbs., up to 20 times per shift: place these items on high shelves and in walk-in freezers
• Frequent bending and stooping
• Work frequently in a hot and damp environment
• Hazards include, but are not limited to, cuts from broken glass and metal cans; burns, slipping and tripping
• Use hands 99% of the time
• Stand, move and walk all of 6-8 hour shift
• Must be able to hear kitchen, window person and/or chef requests in the midst of loud background noise.
• Must be able to read menu checks