LINE COOK
Posted
Basic Functions:
A line cook is responsible for the daily preparation of food items in the pantry, fry, broiler or grill stations or any other assigned area of the kitchen.
Essential Functions:
- Must be 21 years or older
- Sets up / stocks / breaks down station according to restaurant guidelines
- Prepares all food items as directed in a sanitary and timely manner
- Follows recipes, portion controls, and presentation specifications as set by the restaurant.
- Cleans and maintains station in practicing good safety, sanitation and organizational skills
- Properly labels, dates and rotates food product
- Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers
- Reports to manager when running low on product or equipment is not functioning properly