Line Cook (Tex-Mex Cuisine)

Essential Job Responsibilities:

- Make the availability of fresh ingredients possible on a daily basis.

- Cut, slice and puree vegetables and fruits and store them properly.

- Rotate food items in cold storage and trash any expired items.

- Sort, chop, and store food items that need to be used for cooking purposes.

- Assist the head chef in cooking items from the menu by following standard recipes.

- Assure the cleanliness and sanitization of all work areas such as countertops.

- Arrange for ovens and cooking ranges to be set at proper heat levels.

- Organize uncooked food in dishes and place them in ovens or cookers for preparation purposes.

- Monitor the time needed for each dish to cook and remove cooked dishes.

- Aesthetically place food items on plates and platters for serving purposes.

- Clean and sanitize kitchen regularly  (flatware, glasses, floor, ovens, and other cooking equipment).

- Accurately measuring meal ingredients for the kitchen supervisor.

- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.

- Preparing basic salads and sauces as directed by the kitchen supervisor.

- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.

- Monitors kitchen equipment and reports issues to superiors

- Continually develops culinary knowledge to produce high-quality meal

- Assesses inventory and requests resupply when necessary

- Take orders from head chefs about regular order preparation and daily specials.