Restaurant Line Cook

Job Description

Job Description

Reports to work on time and is on the side station as indicated on the work schedule. Uniform meets restaurant requirements and is maintained and clean. Practices positive personal hygiene and cleanliness habits during all work shifts.
Sets-up the side station to include all food items, preparation equipment, plate ware, food ingredients and supply items needed for effective operation of the station. Follows the Side
Station set-up, and reports problems or discrepancies to the Chef.
Assists other kitchen personnel in food preparation and side work as assigned by the Chef. Preps all food product according to the standards and procedures stated on the MHG recipe books.
Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product.
Checks, prior to the start of the shift, the par and stock levels of all potatoes, vegetables, hot appetizer ingredients, condiments, garnishes, equipment, plate ware and smallware to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the
Chef/Sous Chef.
Correctly seasons, cooks and plates all side station food products to ensure that all food product is prepared and served up to MHG standards of quality, presentation and timing.
Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time.
Restocks all food items, condiments, plate ware, smallware, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business.
Maintains the highest degree of sanitation, cleanliness and food safety of the work area to include counter tops, stovetops, fryers, floors, walls and shelving.
Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, unsafe acts, accidents and/or injuries to the
Chef and/or Manager on Duty.

Supports other Back-of-House positions as needed, providing a seamless Guest experience to all
Guests.
Correctly completes all station closing duties at the end of each shift. Assists Chef on Duty and kitchen personnel in accomplishing closing duties and kitchen cleanliness.
Additional duties as assigned.