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:
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Must be 21 years or older
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Sets up / stocks / breaks down station according to restaurant guidelines
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Prepares all food items as directed in a sanitary and timely manner
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Follows recipes, portion controls, and presentation specifications as set by the restaurant.
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Cleans and maintains station in practicing good safety, sanitation and organizational skills
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Properly labels, dates and rotates food product
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Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers
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Reports to manager when running low on product or equipment is not functioning properly
Knowledge
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Basic understanding of professional cooking and knife handling skills.
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Understanding and knowledge of safety, sanitation and food handling procedures as outlines by the SNHD.
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Knowledge and understanding of proper use and maintenance of all kitchen equipment in station
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Previous line cook experience, minimum of 3 recent years
Skills
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Must be able to communicate effectively in English
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Must have the ability to take direction and work in a team environment.
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Must have the ability to work calmly and effectively under high volume pressure.
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Extensive overall knowledge of food preparation and presentation.
Working Conditions
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Must be able to withstand prolonged periods of standing and be able to bend, lift, stretch and kneel without restriction.
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Must be able to tolerate prolonged exposure to heat and or cold.
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Must be able to transport up to 50 lbs on occasion and up to 35 lbs regularly.
Uniform Requirements
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Slip resistant shoes
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Black work pants
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SNHD Health Card
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NSF Food Thermometer
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Knife Set that includes: Chef knife, serrated knife, paring knife, tongs, spatula.