Line Cook

The Line Cook’s main functions are to ensure all culinary dishes are cooked to meet company standards and guest’s specifications. Each dish must be prepared, cooked and presented with the highest level of quality of food.

DUTIES AND RESPONSIBILITIES

The primary duties and responsibilities include, but are not limited to the following:

• Perform all stations as directed by the chef on duty
• Oversee the preparation, cooking, and presentation of meals in the restaurant
• Assist in organizing all areas of the kitchen, maintain deliveries and cleanliness of areas
• Provide orders within their station as well we reliably carry out orders handed down to them by the Chefs
• Working knowledge of all culinary functions in the kitchen
• Preparation of staff meals
• Station maintenance and cleanliness
• Adhere to standard “zoning” procedures
• Follow strict health and hygiene standards
• Safely and efficiently use kitchen tools and equipment
• Responsible for following HAACP guidelines set by BOH management
• Promote teamwork and interact with employees in a fair and professional manner
• Maintain knowledge and practice the company’s mission and vision, policies and procedures, and employee handbook
• Create and maintain a positive, safe and healthy work environment
• Be a role model and lead by example in terms of professionalism, positive attitude, taking initiative, work ethic, work performance, etc.
• Other duties as assigned