Job Description

The Line Cook will assist the Head Chef or Kitchen Manager with daily tasks of successful kitchen operations. The Line Cook will play a key role in opening, preparing and closing down the kitchen as well as contribute to the desired outcome of guest satisfaction.

Duties/Responsibilities:

• Set up workstations with all needed ingredients and cooking equipment.
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.)
• Cook menu items in cooperation with the rest of kitchen staff.
• Ensure great presentation by dressing dishes before they are served.
• Utilize all kitchen equipment and utensils in a safe manner.
• Complete checklists, side work and stocking, as assigned.
• Keep a sanitized and orderly environment in the kitchen.
• Check for quality in each ingredient.
• Monitor inventory and notify kitchen managers when stock is low.
• Maintain adherence to all company policies and procedures, as well as state health/sanitation standards.

The duties and responsibilities described are not a comprehensive list and that additional tasks may be assigned, and the scope of the job may change as necessitated by business demands.

Requirements

Required Sills/Abilities:

• Excellent verbal communication skills.
• Ability to work successfully in a team environment.
• Ability to multi-task effectively.
• Ability to follow processes and recipes according to specification.

Education and Experience:

• One year of line cook or similar experience, preferred.
• Working knowledge of food service, health & safety guidelines, and kitchen best practices.

Physical Requirements:

• Long hours frequently required, including evenings, weekends, and holidays.
• Must be able to stand on feet throughout the shift and frequent physical activity as associated with food preparation and cooking.
• Must be able to frequently lift up to 30 lbs and occasionally lift up to 50 lbs with assistance.
• Must be able to climb stairs occasionally.