Line Cook Position

•Prepares all foods in accordance to standard recipes and as specified by the guest.
•Oversees food preparation and kitchen staff to ensure quality production.
•Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
• Checks and controls the proper storage of product and portion control, e.g., especially high cost meat and fish items.
•Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
•Ensures all equipment in working areas is clean and in proper working condition.
•Maintains overall cleanliness of kitchen.
•Cover, date & correctly stores all bit and pieces of food and prep items.
•Closes the kitchen correctly and follows the closing checklist for kitchen stations.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the restaurant.

•Performs general cleaning tasks using standard cleaning product as assigned by your supervisor to adhere to health standards.
•Keeps floors dry and clean to avoid slip/fall accidents.
•Calls out food items to cooks according to stations.
•Performs other duties as requested, such as, cross-training, moving supplies and equipment, cleaning up spills, etc.
•Maintains appropriate ticket times.
•Keeps stations stocked, clean and organized.
•When not cooking on line, cook should be in prep station.
•Notifies Sous Chef or Kitchen Manager in advance of likely shortages.

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

•Good working knowledge of the fundamentals of cooking.
•Good working knowledge of accepted standards of sanitation.
•Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, etc.
•Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
•Ability to read, write and understand the English language in order to complete requisitions read recipes and communicate with other associates.
•Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons spatulas, tongs, slicers, etc.
•Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 150 lbs.
•Ability to stand and work continuously in confined spaces.
•Ability to perform duties within extreme temperature ranges.
•Knows temps of burgers, chicken and seafoods.
•Knows parts per million of sanitation solutions.

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School education required. Culinary School preferred.