Line Cook

Description

• →Follow all prep lists created by Sous Chef and Executive Chef.
• →Measure all ingredients properly and strictly follow all recipes.
• →Handle all food items and follow Department of Health guidelines for potentially hazard food items.
• →Properly set up their station maintaining all par levels.
• →Must keep station and all knives and cutting board sanitized.
• →Rotate all prep stock and properly label and date all products, ensuring FIFO and Company standards are met.
• →Organize and clean walk-ins.
• →Handle all dietary restrictions.
• →Accurately handle all orders from the POS system in a timely manner.
• →Communicate all product needs to Chef team.
• →Report damaged or defective equipment to management.
• →Properly label and date all products.
• →Report any 86 items promptly to the Executive Chef and Sous Chef.
• →Works with safety as a priority and follows department and company safety standards.
• →Possesses in-depth knowledge of all menu items and their recipes and their execution.
• →Proper set up and breakdown of workstation.
• →Complete any needed logs and check lists.
• →Maintains relevant knowledge of industry through continuing education and training.
• →Maintain professional appearance standards as directed in employee handbook.
• →All other duties assigned.

• Must be able to stand, walk, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 40 lbs.
• Role may include job duties or tasks requiring repetitive motions.
• Exposure to hot kitchen elements or cleaning materials.

• Prior line cook experience preferred.
• Ability to work evenings, weekends, and holidays, as needed.
• Must have valid, non-expired Food Handlers’ card.