Line Cook

Sets up station according to restaurant guidelines.

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Minimizes waste of product.

Knows and follows sanitary food handling and preparations procedures.

Prepares all food items as directed in a sanitary, timely and efficient manner.

Follows recipes, portion controls, and presentation specifications as set by the Executive Chef or Lead Chef.

Has understanding and knowledge of how to properly use and maintain all equipment in assigned station.

Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas; Handles, stores and rotates all products properly.

Other duties as requested by the Chef, Executive, Lead Chef or General Manage / Manager.

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