Short Order Line Cook

Job Description

Job Description

Benefits:

• Employee discounts
• Flexible schedule
• Free food & snacks
• Opportunity for advancement
• Training & development

Reports To
Production Director

Job Summary
Cook meats and hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final order preparation including wrapping and bagging of cooked items. May take orders from customers.

Activities & Responsibilities

Primary

• Promote, work, and act in a manner consistent with the mission of LaCoco’s Pizza & Pasta
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, grills, fryers and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Read food order tickets or receive verbal instructions as to food required by patron and prepare and cook food according to instructions.
• Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plating and wrapping presentation for all foods.
• Wash, peel and cut fruits and vegetables to prepare them for consumption.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

• Keeping your area in top shape at all times.
• Work well with your fellow employees to ensure proper communication.
• Double checking orders when bagging.

Tools & Technology (examples in parentheses)

Commercial use:

• Blenders, grinders, slicers
• Convection ovens, deep fryers, grills, microwave ovens, ranges, steamers
• Cutlery (boning knives, chefs' knives, paring knives)
• Ovens (conveyor ovens, rotating rack ovens, pizza ovens)
• Cutting machinery
• Domestic knives
• Food safety labeling systems
• Slicing machinery

Benefits & Perks 

• Employee meals
• Completive Pay
• Flexible Hours
• 401k with contributions
• Health insurance for management