Line Cook

Line Cook PositionThe position of line cook consists of managing the daily preparation of food items for a station or a specific area in a kitchen and cooking and plating all food orders in an efficient, healthful and attractive manner.TasksPresent food using proper plate presentation techniques;Check and maintain coolers and storage areas for cleanliness, quantity and quality of food;Requisition of food with necessary approvals according to policy;Take proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment;Work in a team-oriented environment and under demanding conditions;Prepare stocks, soups, cold soups, sauces, bisques or mayonnaise for serving;Prepare and cook meat, poultry, fish and seafood;Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.Completing all tasks, in order, on the prep list from the sous chef or other kitchen managerFollow food safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illnessStocking and setting up the kitchen stationsBreaking down and cleaning the kitchen stationsLabeling and stocking all ingredientsEnsure ingredients and final products are freshWashing, chopping and sorting ingredients like fruits, vegetables and meatsMeasuring quantities of seasonings and other cooking ingredientsFollow recipes, including measuring, weighing and mixing ingredientsCook menu items to the restaurants standard, maintaining consistency in process and presentationPresent, garnish and arrange final dishesMaintain a clean and safe work area, including handling utensils, equipment and dishesMaintain food safety and sanitation standardsKeeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupplyQualifications and requirementsA high school diploma or equivalent;Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action;Ability to give full attention to what other people are saying.Ability to work as part of a teamInterpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and sometimes customersCalm demeanor to work in a high-stress, fast-paced environmentAccountability for the dishes they prepare measuring up to the expectations of management and customers alikeComprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurantManual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicingAbility to stand for hours at a time, handle heat and work shiftsWork ScheduleNight shiftHolidaysOn call8 hour shift10 hour shift12 hour shiftWeekend availabilityMonday to FridaySupplemental PayTipsBenefitsHealth insuranceDental insuranceVision insurancePaid time off