PM Line Cook

Sets up station with necessary items to produce menu items per shift checklist.

 Requisitions any items needed from purchasing agent before end of shift.

 Produces orders for customer per spec sheets.

 Checks banquet and prep sheet for future functions and functions for that night.

 Makes Executive Chef and Sous Chef aware of any problems during shift (e.g. “86” items,

personnel problems, production problems).

 Maintains kitchen in acceptable sanitary condition and cleans all line equipment per posted

sidework schedules.

 Closes kitchen and signs in keys at Front Desk.

 Helps out in any area where needed to ensure smooth operation of department.