Line Cook

To perform the job successfully, an individual should perform the following essential functions of the position:

• Reads menu to estimate food requirements and orders food from supplier or procures food from storage.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
• Bakes, roasts, broils, and steams meat, fish, vegetables, and other foods.
• Adds seasoning to foods during mixing or cooking.
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
• Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
• Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.
• Butchers beef, pork, chicken, fish, and shellfish.
• Cuts, trims, and bones meat prior to cooking.
• Follows all ServSafe food handling and sanitation procedures.
• Knowledgeable of Banquet Event Orders (BEOs).
• Controls food waste and loss.
• Ensures all foods prepared are the highest quality and appearance in accordance with approved recipes.
• Eliminates safety hazards and reports all injuries and accidents.
• Maintains cleanliness and sanitation of all work surfaces, coolers, floors and equipment in work area.
• Properly rotates, labels and dates all foods for use and/or storage.
• Prepares orders as per chit from server. Handle any special requests of guests in a positive manner.
• Provides a positive work environment between departments.
• Assists with special projects as needed