Line Cook

The line cook will assist all chefs in preparing food and perform other culinary tasks as needed. The job requires physical endurance as well as mental determination and involves working in a high-volume atmosphere.

Duties and Responsibilities:

• Responsibilities include, but are not limited to:

• Assists in kitchen set up prior to restaurant opening

• Monitor stations to ensure proper quality, temperature and freshness of products

• Maintain all production pars

• Ensure all served food meets Company and health quality standards

• Prepare all specialty items as directed by the Executive Chef, CDC, Sous chef

• Communicate daily with the Executive Chef, CDC, Sous chef regarding product specification and execution

• Sets up and prepare food items for assigned station.

• Works quickly and efficiently to ensure food is plated at the same time on the line

• Assists other line cooks as needed

• Prepare assigned portion to be plated meal as assigned by chefs.

• Assemble dishes and provide garnishment

• Monitor and abide by efforts to eliminate food waste

• Maintain clean and sanitary conditions

• Properly store unused items and shuts off all equipment as the end of the shift

• Participates in cleaning kitchen before closing the restaurant

• Maintain all procedural manuals and guides including but not limited to:

• menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP booklet

• Remain in compliance with mandatory trainings, including sexual harassment training and workplace safety training

• Follow all company procedures

• Other job duties as <