Line Cook

Description

Responsible for preparing culinary dishes in a consistent manner. Guest satisfaction revolves around the food appearance, high quality of the food and overall dining experience.

Essential functions and responsibilities include the following:

• Comply with all portion sizes, quality standards, in accordance with standardized recipes.
• Prepare 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.
• Assume 100% responsibility for quality of products served.
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintain 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.
• Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follow proper plate presentation and garnish set up for all dishes.
• Handle, store and rotate all products properly (FIFO = First-In, First-Out).
• Assist in food prep assignments during off-peak periods as needed.
• Close the kitchen properly and follow the closing checklist, including cleaning guidelines for kitchen stations. Assist others in closing the kitchen.
• Attend all scheduled employee meetings and bring-up suggestions for improvement.
• Perform additional responsibilities as requested by the Chef or other Manager on duty.
• Handle pressure during high volume moments.
• Other duties may be assigned. 

Note: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond. 

Requirements

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Furthermore, the individual must be able to multi-task and work at various paces, adapting to business levels, manage time efficiently, be organized, and have reliable attendance. The requirements listed below are representative of the knowledge, skill, and/or ability required.  Ability to provide verification of legal right to work in the United States.

EDUCATION and/or EXPERIENCE

Culinary degree preferred. Desire 2 years’ previous experience in a high volume, fine dining restaurant. 

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers.

MATHEMATICAL SKILLS

Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items.

REASONING ABILITY

Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Servsafe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours), with some walking and occasional sitting; use hands and fingers to handle and/or feel; reach with hands and arms; talk or hear; and smell. The employee frequently is required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally team lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may be working in close proximity to co-workers.

The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment.

This job description has been approved by the Company. This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.