Line Cook

Line Cook

Line Cooks are to ensure the quality preparation of all menu items and proper handling/storage of all food items. The preparation occurs at the direction and supervision of the Sous Chef and Executive Chef.

Reports to: Sous Chef

Duties & Responsibilities:

• Food preparation and presentation in one or more stations of a large commercial kitchen: pantry, saute, grill
• Follow standardized recipes and ensure consistent preparation according to guest specifications
• Participate in cleaning of kitchen areas and equipment
• Assist with proper storage, preparation, cooking and presentation of all food items
• Assist with food preparation in advance of food service hours
• Follow all safety guidelines include safe-handling of food items, knife safety, safe usage of kitchen equipment, etc.

Qualifications:

• Must have flexible schedule including availability on days, nights, weekends, and holidays
• Punctuality and regular and reliable attendance
• Interpersonal skills and the ability to work well with co-workers and the public
• Must be able to verbally communicate in English
• Must be able to read written instructions in English
• To be able to demonstrate and execute the various cooking methods including sauting, braising, fryer, poaching, roasting and all the other subtle variations of them
• Previous kitchen experience is required
• Must be able to work in a clean and organized fashion with strict adherence to all safe food handling practices
• Must be able to work in a hot kitchen environment
• Active Food Handler certificate is preferred