Line Cook

Line CookA Line Cook is employed to prepare much of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or prep area.To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.Knowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/sauté workKnowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettlesAbility to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production planKnowledge of basic butcheringMaintains standards and specifications related to food preparation and food handling on a daily basis, understands measurement requirementsKnowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperaturesResponsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperaturesObserves and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specificationsCleans kitchen equipmentAbility to handle special dietary requests and to work with guests requiring special requests due to dietary concernsCreates seasonings, cures and rubsMay bone and clean shellfish, cut, trim or grind meats, fish or poultryMust demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipmentMust demonstrate ability to present and discuss menu item preparation with kitchen manager and Chef-de-CusineMust be at least 18 years of ageMinimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 2 years related experiencePrevious experience in a high-volume RestaurantStrong communication, proven leadership and interpersonal skillsAdept at troubleshooting and can calmly handle difficult situationsProven ability to read and understand recipesUnderstands the purpose of the knife and when to use itStrong organizational skills; Ability to lead a team in a very fast paced environmentExhibits a positive, friendly and helpful attitude to our guests and your co-workersMotivates and encourages co-workers through daily reinforcement and coachingDemonstrates passion and enthusiasm for working in the kitchen.Proven knowledge of culinary techniques and terminologyValid Food Safety Certification or equivalentMust be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special eventsThis position may including nights and holidaysBilingual preferredCertification from CIA or equivalentVocation school training or high school certificationCulinary degree or equivalentRecommendation from schoolStanding or walking for up to 8 hours at a time on tiled floorsHand and wrist strength as needed to manipulate product during production; ability to use your hands to handle, control or feel objects, tools or controlsAbility to repeat the same movementsReact quickly using hands, fingers or feetUse one or two hands to grasp, move or assemble objectsUse stomach and lower back muscles to support the body for long periods with getting tired; must be able to bend stretch, twist or reach out.Ability to lift up to 50 lbsAbility to bend repeatedly throughout entire shift as needed for productionAbility to work in high-heat environments for up to 8 hours at a timeOccasionallyPosition requires this activity up to 33% of the time (0 - 10 hrs/day)FrequentlyPosition requires this activity from 33% - 66% of the time (2.5 - 10 hrs/day)ConstantlyPosition requires this activity more than 66% of the time (10 hrs/day)Stand (up to 10 hrs/day) ConstantlyWalk (up to 10 hrs/day) ConstantlySit OccasionallyManually Manipulate ConstantlyReach Outward ConstantlyReach Above Shoulder ConstantlyClimb OccasionallyCrawl OccasionallySquat or Kneel OccasionallyBend OccasionallyGrasp ConstantlySpeak ConstantlyLift/Carry 21 – 50 lbs FrequentlyPush/Pull 13-25 lbs FrequentlyVision (near, distance, color)Sense of sound – ability to converse with people in a loud environmentThe work environment is moderately loud to loud.