Line Cook

Job DescriptionJob DescriptionBenefits: 401(k)401(k) matchingEmployee discountsFlexible schedule Summary of Position: Accurately and efficiently cook meats, fish, vegetables, soups, and other 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 plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Duties and Responsibilities: Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipmentAssumes 100% responsibility for the quality of products servedKnows and complies consistently with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and proceduresStocks and maintains sufficient levels of food products at line stations to assure a smooth service periodPortions food products prior to cooking according to standard portion sizes and recipe specifications. Properly labeled and day dotted for proper rotationMaintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment Prepares item for broiling, grilling, frying, sautéing, or other cooking methods by portioning, seasoning, and/or marinatingFollows proper plate presentation and garnish set up for all dishesHandles, stores, and rotates all products properlyAssists in food prep assignments during off-peak periods as neededCloses the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchenAttends all scheduled employee meetings and brings suggestions for improvementPerforms other related duties as assigned by the kitchen manager or MOD Qualifications: A minimum of 2 years experience in kitchen preparation and cookingAt least 6 months experience in a similar capacity Must be able to communicate clearly with managers, kitchen and dining room personnelBe able to reach, bend, stoop and frequently lift up to 40 poundsBe able to work in a standing position for long periods of time (up to 9 hours)