Line Cook

Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to items ordered by the Guests and to the standards set forth by the Chef and your training

Reports To: Chef

Duties & Responsibilities:

• Set up and stock stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags.
• Processes prepared foods for service using ovens, gas stoves, griddles, and broilers
• Assure that each item is cooked to the Chef and guest’s specifications
• Garnish each dish properly
• Answer, report and follow executive or sous chef’s instructions
• Maintains a clean and sanitary work station area including tables, shelves, broilers, sauté burners, ovens, flat top griddles and refrigeration equipment both during and after service
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Assumes responsibility for quality, food safety/sanitation and timeliness of products served
• Maintain a positive and professional approach with coworkers and customers
• Perform other related duties as assigned by the management staff

Qualifications:

• Previous experience working as a Line Cook for (2) year(s)
• Culinary school diploma preferred
• In-depth knowledge of various cooking methods, ingredients, equipment and procedures
• Familiar with industry’s best practices
• Accuracy and speed in executing assigned tasks
• Attention to detail.