About this role
Basic Functions:
A line cook is responsible for the daily preparation of food items in the pantry, fry, broiler or grill stations or any other assigned area of the kitchen.
Essential Functions:
- Must be 21 years or older
- Sets up / stocks / breaks down station according to restaurant guidelines
- Prepares all food items as directed in a sanitary and timely manner
- Follows recipes, portion controls, and presentation specifications as set by the restaurant.
- Cleans and maintains station in practicing good safety, sanitation and organizational skills
- Properly labels, dates and rotates food product
- Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers
- Reports to manager when running low on product or equipment is not functioning properly
Qualifications
Knowledge
- Basic understanding of professional cooking and knife handling skills.
- Understanding and knowledge of safety, sanitation and food handling procedures as outlines by the SNHD.
- Knowledge and understanding of proper use and maintenance of all kitchen equipment in station
- Previous line cook experience, minimum of 3 recent years
Skills
- Must be able to communicate effectively in English
- Must have the ability to take direction and work in a team environment.
- Must have the ability to work calmly and effectively under high volume pressure.
- Extensive overall knowledge of food preparation and presentation.
Working Conditions
- Must be able to withstand prolonged periods of standing and be able to bend, lift, stretch and kneel without restriction.
- Must be able to tolerate prolonged exposure to heat and or cold.
- Must be able to transport up to 50 lbs on occasion and up to 35 lbs regularly.
Uniform Requirements
- Slip resistant shoes
- Black work pants
- SNHD Health Card
- NSF Food Thermometer
- Knife Set that includes: Chef knife, serrated knife, paring knife, tongs, spatula.