The Line Cook is responsible for preparing meals as per our standard recipes while working closely with the Chef de Cuisine. Also assist in maintenance of par levels of savories with the proper rotation of products and maintain highest cleanliness and hygiene standard in the savory section.
Duties & Responsibilities
- Responsibilities include creating meal portions and ensuring that food comes out simultaneously, in high quality and in a timely manner
- Maintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safely
- Utilize our serving portion sizes and all basic meal prep procedures used in the kitchen
- Inform a manager of any supplies that need to be requisitioned
- Prepare all menu items following recipes and yield guides, according to departmental standards
- Maintain proper storage procedures as specified by Health Department and Common Bond requirements
- Minimize waste
- Maintain a clean and sanitary work environment
- Assist with receiving order and rotation of raw ingredients and back stock levels
- Knowledge of all savory production in the kitchen
- Additional duties as assigned
Qualifications
- Maintain uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards
- A Food Handler’s Card & Food Manager’s Certificate where required by local and state health code regulations
- Must always be able to work an 8-hour shift standing up
- Ability to lift up to 50 lbs.
Required Knowledge, Skills & Abilities
- Creativity, culinary aptitude and a passion for working with food
- Ability to learn quickly
- Ability to understand and carry out oral & written instructions and request clarification if needed
- Ability to work as part of a team and cultivate a culture of teamwork
- Ability to build and maintain relationships
- Ability to work varied shifts, including weekends and holidays
Reports to: General Manager
FLSA Status: Hourly Non-exempt