Line Cook

JOB SUMMARY:

Under general supervision, prepares/cooks to order high-quality food in an efficient, sanitary and consistent manner; coordinates with the rest of the kitchen to ensure that food is ready simultaneously and in a timely fashion; ensures that workstation is properly equipped with tools and food; oversees the work of other kitchen staff; and performs other duties as required.

Essential Functions: (This class specification may not include all the duties listed, nor do the examples cover all the duties that may be performed.)

Set up and stock stations with all necessary supplies.

Prepare food for service (e.g. chopping vegetables etc.)

Cook menu items in cooperation with the rest of the kitchen staff. Ensure that food comes out simultaneously, in high quality and a timely manner.

Answer, report and follow supervisor's instructions.

Clean up station and take care of leftover food if necessary. Ensure that food is stored and/or kept at proper holding temperatures by checking the temperature according to schedule and adjusting as needed in order to meet health and safety standards for food preparation.

ADDITIONAL RESPONSIBILITIES:

Provide training and oversight to less experienced staff.

Communicate on a frequent basis with supervisors and service staff in order to address any issues/needs as they arise and to fulfill the requirements of guests and/or others.

Minimize waste by maintaining controls in order to attain forecasted food costs.

Perform other duties as assigned.