Line Cook

Performing their duties as prescribed by the quality standards.

Activities & Responsibilities

  • Report to work in uniform at posted scheduled times.
  • Set-up and see the station is ready to serve fifteen (15) minutes prior to lunch and dinner service.
  • Sets up the line to correct protocols ensures expo is stocked at all times
  • Prepares the line with the correct pars for all dishes on the menu
  • Make sure that all food is of the highest possible quality before leaving the window.
  • Overseeing to see that all food prepared is of consistently high quality and that portions are consistently controlled. Food tickets are complete and out in a timely manner.
  • Covers, dates and neatly stores all meats, poultry, seafood, and other food items.
  • Cleans and sanitizes the station.
  • Sets up, maintains and breaks down stations.
  • HACCP Capability
  • Cost Control of all food and waste management
  • Ensures that workstation and equipment are clean and sanitary.
  • Adheres to state and local health and safety regulations.
  • Maintains a neat professional appearance and observes personal cleanliness rules at all times.
  • Maintains safety and security in the workstation.
  • Assists with other duties as instructed by the Senior Kitchen Manager
  • Inform supervisor of any items that were unfinished before service.
  • Properly store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality.
  • Follow all safety procedures for operating and cleaning all machinery at all times.
  • Check in with Kitchen Manager at the beginning of the shift for instructions.
  • Keep par stocks at proper levels. Increase or decrease production as necessary.
  • Inform management of any problems concerning food quality or production control.
  • Follow “Clean as you work” policy; responsible for sanitation and cleanliness of station at all times.
  • Maintain high standards of quality and appearance for all food prepared and served.
  • Wear a clean uniform at all times.
  • Attend all kitchen employee meetings.
  • Unnecessary food must be returned to walk-in on the proper shelf, all inserts clean. Check out with Senior Kitchen Manager; keep walk-in clean and organized at all times.
  • Clean any kitchen equipment used immediately following its use.
  • Must be able to work weekends and holidays as well as overtime.
  • Perform other duties as assigned.
  • At the end of the shift, clean the entire station, including reach-ins, shelves, and steam table.
  • Maintains Inventory and Waste

Minimum Qualifications

  • High School Diploma or General Education Diploma (GED); three months related experience and/or training; or equivalent combination of education and experience. Must become familiar with and work with all kitchen equipment and machinery.
  • Present a positive, professional image.
  • Must be self-motivated and customer service oriented.
  • Strong interpersonal as well as written and oral communication skills.
  • Reliable and predictable attendance.
  • Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Able to reach, bend, stoop and frequently lift up to 50 pounds
  • Stamina and availability to work 50 to 60 hours per week
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