Line/Prep Cook

We are looking for a dedicated, organized Line Cook who enjoys working as part of a team in a fast paced culinary environment. They may also restock items, unload delivery trucks, help prepare cook stations, clean appliances and machines, empty and clean trash receptacles, and other duties, as needed.

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of kitchen equipment.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Handles, labels, stores, and rotates all products properly.
• Assists in all food prep assignments as needed.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
• Refer to Daily Prep List at the start of each shift for assigned duties when performing prep role
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
• Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.
• Mix ingredients for green salads, vegetable salads, and pasta salads.
• Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.
• Use manual or electric appliances to clean, peel, slice, and trim foods.
• Make special dressings and sauces as condiments for sandwiches.
• Stir and strain soups and sauces.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

• Follows proper plate presentation and garnish set up for all dishes.
• Accurately follows all Folino Estate recipes.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
• Complete opening and closing checklists and assists others in opening and closing the kitchen.

• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Store food in designated containers and storage areas to prevent spoilage.
• Take and record temperature of food and food storage areas, such as refrigerators and freezers.
• Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• 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.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.

• Maintains 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.
• Remove trash and clean kitchen garbage containers.

• A minimum of 2 years of experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen, and dining room personnel.

• Flexible schedules
• Competitive compensation package
• Medical insurance options
• Company dining program
• Clear path for growth and career advancement