RESTAURANT LINE COOKS AND PREP COOKS

Summary of Position

Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also, perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Benefits

Employee discounts

Training & development

Duties and Responsibilities

Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment

Assumes 100% responsibility for the quality of products served

Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures

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. Properly labeled and day dotted for proper rotation

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

Prepares item for broiling, grilling, frying, sautéing, or other cooking methods by portioning, seasoning, and/or marinating

Follows proper plate presentation and garnish set up for all dishes

Handles, stores, and rotates all products properly

Assists in food prep assignments during off-peak periods as needed

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

Performs other related duties as assigned by the kitchen manager or MOD

Qualifications

A minimum of 2 years 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

Be able to reach, bend, stoop and frequently lift up to 40 pounds

Be able to work in a standing position for long periods of time (up to 9 hours)

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