Line Cook

Line cooks are responsible for making sure food is prepared to the exact specification of the chef, establishment and guest. Each cook is responsible for developing his or her technique so that may progress in skill and pay grade. Benefits Paid Sick Time Referral Program Qualifications The following are important requirements, including skills, knowledge, and abilities needed to succeed on the job as a line cook, which are usually demanded by employers when hiring: Ability to work in a fast‑paced and stressful environment without losing composure Professional cooking skills: The cook must have a strong knowledge of professional cooking practice, including handling knives and ensuring safety of food, team members, and customers Knowledge of recipe: He/she must have a strong knowledge of recipe to be able to prepare varieties of food using different methods Possession of knowledge of federal, state, and local regulations and processes relating to food preparation and safety Possess High School Diploma Possess state approved food handlers certification Good communication skills: The line cook must be able to pass ideas and information clearly to colleagues, food servers, customers, and management without being misunderstood Analytical skills: The cook must be able to analyze several contending options in the course of work and make the best decision as quickly as possible Duties & Responsibilities Follow a given recipe and quality standard and prepare various food items, including vegetables, poultry, meats, and seafood for cooking using different methods and kitchen equipment such as oven, broilers, fryers and grills Stock and manage assigned food station(s) and ensure quality of food served Physically inspect and see all food sent from the kitchen and make requisitions for food items and supplies that are needed Understand and adhere to company’s policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards Ensure sufficient amount of food products are stocked and maintained at line stations to facilitate hitch‑free service period Ensure food products are portioned before cooking by following standard portion sizes and recipe that have been specified Ensure work station area, including shelves, tables, grills fryers, pasta, broilers, cookers convection oven, sauté burners, refrigeration equipment, and flat top range are kept cleaned and sanitized always following safety and sanitation policies and processes of the company Keep to proper garnish set up and plate presentation for every dish Keep food servers informed of ticket times, and attend to orders from guests promptly and efficiently and with a friendly attitude Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures Help out in food prep tasks during off-peak periods when needed Ensure proper closure of kitchen by following kitchen stations’ closing checklist; also, help others to close the kitchen Participate in and make suggestions for improvement at employee meetings Carry out other duties assigned by the manager on duty or the kitchen manager #J-18808-Ljbffr