Line Cook

Position: Line Cook

FLSA Classification: Non-Exempt

General Description of Work

With delegated authority, reporting to the General Manager, the Executive Chef, Chef de Cuisine/ Kitchen Manager and the Sous Chef, the Line Cook is responsible for…

Essential Function:

• Manage and run production lines.
• Ensure spec guidelines are followed, log and report any discrepancies
• Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.
• All stations are set up by 11 am at latest.
• Walk-in consolidation and cleaned at end of shift.
• Keep store rooms organized.
• Make sure afternoon menu is correct and on time.
• Make sure family meal is set and on time.
• Be ready and willing to assist fellow cooks as situations arise.
• Assist with developing daily specials.
• Record and rotate product, packaging, and order information on specified forms and records.
• Actively cook / prep / assemble where needed.
• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off - peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Chef de Cuisine / Kitchen Manager or manager - on - duty.