Cook

• →Set up and stock stations with all necessary supplies
• →Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• →Cook menu items in cooperation with the rest of the kitchen staff
• →Answer, report, and follow executive or sous chef’s instructions
• →Clean up station and take care of leftover food
• →Stock inventory appropriately
• →Ensure that food comes out simultaneously, in high quality, and in a timely fashion
• →Comply with nutrition and sanitation regulations and safety standards
• →Maintain a positive and professional approach with coworkers and custom

• Read English menus to accurately and quickly prepare menu items for the day and in accordance with projected ratios no later than 10 minutes prior to the opening unit
• Visually observe food and discard food. Track and inform management of any food items discarded
• Keep assigned area clean and walk-ins, reach-ins clutter-free with restaurant issued cleaning supplies
• Maintain master knowledge of food items and recipes to prepare food.

• →Be flexible and able to assist, including preparation and closing in all areas in the back of the house (salads, meats, vegetables,) when needed.
• →When closing, discard, restock and maintain all food items.
• →Transition next shift n current day’s progress, menu items, and set-ups completed.
• →Prepare set-ups, maintain organized walk-ins, complete cleaning/operational checklists.
• →Maintain attendance in accordance with the employee handbook.
• →Other duties, tasks, and/or projects as assigned.
• →Must be at least 18 years of age upon date of hire.

Line Cooks will regularly stand for long periods of time, bend, stoop, turn, lift, talk, walk, walk on uneven ground, carry and lift up to fifty (50) pounds. Team lift is required for anything over twenty-five (25) pounds or any awkward lifting.