Line Cook

Job Description

Job Description

Line Cook

• Complete station sheet immediately upon arrival, before doing anything else. Set up the assigned line or station.
• Make sure all equipment is on at the correct setting or temperature before each shift.

(ovens, heat lamps, broiler, fryer and grill)

• Monitor cooler temperature on all cooler associated with your station. Report cooler temps that exceed 40 degrees immediately.
• Maintain temperature safety standards of all food products on your station as outlined by the chef or sous chef. KNOW these standards. Record temperature of PHC holding

items on station sheet before service period begins. Hang station sheet on clipboard before service begins.

• Let a manager know if an item has gone bad or was not prepared properly. Let Chef know if item is over 3 days old, discard any/all items over a week old immediately.
• Taste all completed recipes before the start of the shift, and throughout service.
• Sweep and mop the upstairs kitchen when needed.
• Prepare all dishes during service consistently and as shown or trained.
• Take out trash at the end of each shift.
• Scrub clean and/or wipe down all equipment during and after each shift. (grill, fryer, ovens, coolers, all surfaces, etc.)
• Complete prep list at the end of the night for the next day.
• Ice down all seafood in the cooler.
• Let a manager know if anything in the kitchen is not working properly or broken. (stoves, fryer, heat lamp, mixer, blender, knifes, tongs, freezer etc.)
• Wrap, label and date all food items and store in the proper spots at the end of each shift.
• Wipe down all mobile carts at the end of each shift.
• Turn off all equipment at the end of each shift. Leave hood on.
• Maintain cleanliness of all coolers in your area. Scrub clean and/or wipe out the inside of the coolers and seals at the end of the shift. Consolidate food containers where applicable. Arrange protein items in accordance to health code safety standards, KNOW these standards.
• Report any broken, lost, malfunctioning item, tool, appliance to the chef or sous chef immediately.
• Know what is on your station at all times. Then entire inventory of your station is YOUR responsibility. Give “counts” when running low on ANY item on your station. If you have less than 5 of any given item a “count” is MANDITORY. If you use all of any one ingredient resulting in outage, report to chef or sous chef immediately.