Line Cook

Job Summary

Prepares, cooks, garnishes, and plates products served in the Café. Responsible for maintaining sanitary kitchen workstation. Works across multiple stations including but not limited to fryer, sauté, grill soup/salad, prep, pantry.

Responsibilities

• Complies with all portion sizes, quality, ingredient standards, department rules, policies and procedures.
• Follows recipe specifications to prepare menu items in accordance with pre-determined costs.
• Prepares items for cooking by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring.
• Cooks all food items by braising, poaching, simmering, boiling, frying, baking, roasting, stir-frying, blanching, or broiling.
• Covers, dates and neatly stores and rotates all products.
• Requisitions items needed to produce food choices, notifies stewards as ordering needs occur.
• Maintains sanitary workstation.
• Performs other duties as assigned.

Working Conditions

Works in a non-smoking, normal store environment where there is not physical discomfort due to temperature, dust, noise, etc.

Equipment Operated

• Ovens
• Slicer
• Knives
• Professional kitchen equipment