Restaurant Line Cook Job Description Template
Our company is looking for a Restaurant Line Cook to join our team.
Responsibilities:
- Boiling water for rice, pasta, and other foods;
- Making special dishes for customers with food allergies;
- Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.);
- Reports to work well-groomed, in clean and proper uniform and at all times practices good personal hygiene;
- Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures;
- Communicates with the MOD and coworkers regarding product/service deficiencies equipment, safety problems, etc;
- Stocks and rotates products on cooking line;
- Uses, maintains, and cleans all kitchen line equipment, plus preparation and storage areas;
- Closes the kitchen properly and follows the closing checklist for kitchen stations. Assist others in closing the kitchen;
- Position requires regular, reliable attendance;
- Follows proper plate presentation with appropriate garnish for all dishes;
- Prepping and assembling our menu;
- Sets up the cook line with foods, condiments, and garnishments at the start of each shift and restocks as needed;
- Functions as a supportive team member during the course of their shift;
- Representing Cousins Maine Lobster.
Requirements:
- Must be able to work irregular hours under heavy pressure/stress during busy times;
- Must have level of mobility/flexibility in space provided;
- Must be able to stand for entire shift;
- Must be able to reach heights of 6 feet and depth of 3 feet;
- Must be able to handle heat, steam, smoke and cold;
- Proven experience as cook;
- High school diploma or equivalent; Diploma from a culinary school will be an advantage;
- Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.);
- Experience in using cutting tools, cookware and bakeware;
- Ability to follow all sanitation procedures;
- Requires food knowledge pertaining to Soups, Saut, Broiler, Fry, and Pantry;
- Frequently works with sharp knives, utensils, and hot plates;
- Requires the ability to lift and/or move up to 40 pounds;
- Frequently works in hot environment;
- Requires food preparation skills and knowledge of HACCP standards.