LINE COOK

The line cook prepares food to the chef’s exact specifications and in a timely fashion while upholding standards for health, sanitation, safety, and quality. Assists the chef in daily tasks of managing the kitchen as necessary.

Duties and responsibilities

• Sets up and stocks stations with all necessary supplies
• Prepares food for service (e.g. chopping vegetables, butchering meat, preparing sauces)
• Works all line stations including Fryer, Grill and Sauté.
• Maintains cleanliness and Health Code Standards.
• Stocks and organizes deliveries.
• Ensures that food comes out simultaneously, in high quality and in a timely fashion.
• Performs occasional dishwashing depending on shift and staffing

Qualifications

Qualifications include:

• 1 year of experience as a line cook in a full service kitchen
• Understands common cooking methods, ingredients, and equipment.
• Strong attention to detail
• Flexible schedule with availability to work some nights, weekends, and holidays.
• Local Food Protection or Serv Safe certification
• Ability to lift up to 60 lbs and stand for long periods of time.

Direct reports

N/A