Line Cook

Under the direction of the chef, the line cook is responsible for food preparation and ensuring superior quality and consistency and presentation.

Duties & Functions:

• Prepare all menu items according to standard
• Perform a variety of cooking techniques
• Portioning food appropriately
• Perform knife skills including, but not limited to, julienne, medium dice, rough chop, chop herbs, Chiffonade, etc.
• Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations
• Maintain a commitment to customer service and guest satisfaction
• Complete necessary paperwork in a timely manner
• Build positive relations with team members and supervisors
• Exhibits ability to prioritize work and ensure immediate needs are met
• Understands and shows commitment to teamwork, knowing when to ask or offer help to or from colleagues
• Assists the Executive Chef and Sous Chef's with any task requested
• Understands and follows sanitation practices
• Properly cools and stores all foods
• Keeps station and coolers clean and neat during shift and makes sure sanitation is clean and neat for oncoming shift
• Carefully follows standard recipes when pre-preparing and preparing all items
• Assists with preparation of other food products on serving line as needed
• Has complete knowledge of all items on menu and daily specials, how to cook, plate presentations and portion size
• All other tasks and duties as assigned