PM Line Cook

Sets up station with necessary items to produce menu items per shift checklist.

Requisitions any items needed from purchasing agent before end of shift.

Produces orders for customer per spec sheets.

Checks banquet and prep sheet for future functions and functions for that night.

Makes Executive Chef and Sous Chef aware of any problems during shift (e.g. “86” items,

personnel problems, production problems).

Maintains kitchen in acceptable sanitary condition and cleans all line equipment per posted

sidework schedules.

Closes kitchen and signs in keys at Front Desk.

Helps out in any area where needed to ensure smooth operation of department.