Line Cook

Line Cook-Position Overview Reporting to the Executive Chef, the Line Cook is responsible for accurately and efficiently preparing meats, fish, vegetables, soups, and other hot food products, as well as prepare and portion food products before cooking. In addition, the line cook will perform additional duties in areas of plate preparation and garnishing. Responsibilities Prepare a variety of meats, seafood, poultry, vegetables, and other food products for cooking in broilers, ovens, grills, fryers, and other kitchen equipment Comply with standard portion sizes, cooking methods, quality, and kitchen rules Stock and maintain sufficient levels of food products at line stations to assure smooth service Portion food products before cooking according to standard portion sizes and recipe specifications Maintain a clean and sanitary workstation, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, or marinating Follow proper plate presentation and garnish procedure for all dishes Handle, store, date, label, and rotate all items properly Assist in food preparation assignments during off-peak periods as needed Close the kitchen properly and follow the closing checklist Attend all scheduled employee meetings and bring suggestions for improvements Perform other duties as assigned by the Executive Chef or Manager on Duty Job Requirements A minimum of two years of experience in a high-volume kitchen At least six months of experience in a line cook position Must be able to communicate clearly with managers and front-of-house staff Open and flexible availability including nights, weekends, and holidays Be able to frequently bend, squat, reach, stand for long periods of time, and lift to 50 pounds on a repetitive basis An ability to multitask in a fast-paced work environment