Line Cook

Core Competencies: 

•	Cooks work in the following areas and may be assigned to one or more areas – assist sauté, grill, fry, salads, raw bar, expo & prep
•	read menus including comprehension of basic measurements and equivalents
•	Able to multi-task and work efficiently, effectively, accurately and quickly to maintain stock of menu items within assigned area 
•	Understand mise en place 
•	Work clean & efficiently 
•	Have a clean appearance, apron, hat, SoDel shirt or chef coat, SoDel standards 
•	Treat all coworkers with respect 
Essential Job Functions: 
•	Read menus to accurately and quickly prepare menu items for the day and in accordance with projected ratios no later than 10 minutes prior to opening unit
•	Visually observe food and discard food. Track and inform management of any food items discarded
•	Keep assigned area clean and walk-ins, reach-ins clutter free with restaurant issued cleaning supplies
•	Maintain master knowledge of food items and recipes to prepare food.
Other Responsibilities include, but are not limited to:
•	Be flexible and able to assist, including preparation and closing in all areas in the back of house when needed.
•	When closing, discard, restock and maintain all food items.
•	Transition next shift cook on current day’s progress, menu items and set-ups completed.
•	Prepare set-ups, maintain organized walk-ins, complete cleaning/operational checklists.
•	Maintain attendance in accordance with the employee handbook.
•	Other duties, tasks and/or projects as assigned.