LINE COOK

Basic Functions:A line cook is responsible for the daily preparation of food items in the pantry, fry, broiler or grill stations or any other assigned area of the kitchen.Essential Functions:Must be 21 years or olderSets up / stocks / breaks down station according to restaurant guidelinesPrepares all food items as directed in a sanitary and timely mannerFollows recipes, portion controls, and presentation specifications as set by the restaurant.Cleans and maintains station in practicing good safety, sanitation and organizational skillsProperly labels, dates and rotates food productEnsures foods are stored and kept at proper holding temperatures, through the use of thermometersReports to manager when running low on product or equipment is not functioning properlyKnowledgeBasic understanding of professional cooking and knife handling skills.Understanding and knowledge of safety, sanitation and food handling procedures as outlines by the SNHD.Knowledge and understanding of proper use and maintenance of all kitchen equipment in stationPrevious line cook experience, minimum of 3 recent yearsSkillsMust be able to communicate effectively in EnglishMust have the ability to take direction and work in a team environment.Must have the ability to work calmly and effectively under high volume pressure.Extensive overall knowledge of food preparation and presentation.Working ConditionsMust be able to withstand prolonged periods of standing and be able to bend, lift, stretch and kneel without restriction.Must be able to tolerate prolonged exposure to heat and or cold.Must be able to transport up to 50 lbs on occasion and up to 35 lbs regularly.Uniform RequirementsSlip resistant shoesBlack work pantsSNHD Health CardNSF Food ThermometerKnife Set that includes: Chef knife, serrated knife, paring knife, tongs, spatula. #J-18808-Ljbffr