PM Line Cook
Posted Updated
Under the direction of the chef, the line cook is responsible for food preparation and ensuring superior quality and consistency and presentation.
- Prepare all menu items according to standard
- Perform a variety of cooking techniques
- Portioning food appropriately
- Perform knife skills including, but not limited to, julienne, medium dice, rough chop, chop herbs, Chiffonade, etc.
- Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations
- Maintain a commitment to customer service and guest satisfaction
- Complete necessary paperwork in a timely manner
- Build positive relations with team members and supervisors
- Exhibits ability to prioritize work and ensure immediate needs are met
- Understands and shows commitment to teamwork, knowing when to ask or offer help to or from colleagues
- Assists the Executive Chef and Sous Chef's with any task requested
- Understands and follows sanitation practices
- Properly cools and stores all foods
- Keeps station and coolers clean and neat during shift and makes sure sanitation is clean and neat for on-coming shifts
- Carefully follows standard recipes when pre-preparing and preparing all items
- Assists with preparation of other food products on serving line as needed
- Has complete knowledge of all items on menu and daily specials, how to cook, plate presentations and portion size
- All other tasks and duties as assigned