Position Description:

Summary of Position ?Accurately and efficiently cook all menu items including meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. During your shift you may be required to take direction from either the MIC or GM. At times, a "non-manager", such as a kitchen lead, may be assigned shift control and you will be expected to follow their direction. ?Essential Functions ? ?Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality and accuracy of products served. Promptly reports equipment and food quality problems to a manager. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Rotates into dishwashing station as necessary. Attends all scheduled employee meetings and brings suggestions for improvement. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Closes dish station (dishes washed and placed back on line)(clean stainless steel)(swept and mopped) Be ready and willing to assist prep cooks as needed. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the MIC. Additional duties and responsibilities as assigned. Qualifications ? HS Diploma or equivalent 18 years of age (21 where required by law) 1 year of relevant experience as a line cook or an equivalent combination of experience, education and training. Have the necessary stamina to work on feet for up to 10 hours including stooping, reaching, bending, twisting and lifting/carrying loads up to 50 lbs.

Be able to communicate clearly, effectively, and respectfully in the predominant language of our guests and team ?