Line Cook/Grill/Saute/Pantry/Prep Cook

Summary of Position: 

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Duties & Responsibilities:

·         Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes.

·         Assumes 100% responsibility for quality of products served.

·         Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

·         Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

·         Portions food products prior to cooking according to standard portion sizes and recipe specifications.

·         Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

·         Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

·         Follows proper plate presentation and garnish set up for all dishes.

·         Handles, stores and rotates all products properly.

·         Assists in food prep assignments during off-peak periods as needed.

Duties & Responsibilities

·         Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

·         Attends all scheduled employee meetings and brings suggestions for improvement.

·         Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications:

·         A minimum of 6 months of experience in kitchen preparation and cooking.

·         Must be able to communicate clearly and effectively.

·         Be able to reach, bend, stoop and frequently lift up to 40 pounds.

·         Be able to work in a standing position for long periods of time.

·         Must have exceptional hygiene and grooming habits.

Benefits:

-Eligible for health benefit after 90 days

-One week paid vacation after a year of employment

-Holiday pay

-Quarterly Meal Card for restaurant spend

-Bonus potential for graduating culinary school and mastering each station in the kitchen

-Yearly evaluations

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.