Line Cook

Summary

Prepares, seasons, and cooks food by performing the following duties.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator
• Stores and dates foods in designated areas to be compliant with Board of Health standards
• Cleans work areas, equipment and utensils, segregates and removes garbage at end of shift
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grill, roasters, and steam kettles
• Precisely measures and mixes ingredients according to recipe and chef’s standards
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked
• Carves meats, portions food on servings plates, adds gravies and sauces, and garnishes servings to fill orders
• Washes, peels, cuts and shreds vegetables and fruits to prepare them for use
• Fabricates meats, poultry and seafood to exact specifications as required for production
• Bakes bread, rolls, cakes and pastry
• Handles food properly according to Serve Safe regulations
• Attends required trainings and meetings
• Delivers an exceptional experience through outstanding hospitality and food service to the guests