Job Title:

Line Cook Department:

Kitchen Reports To:

Executive Chef Summary:

Prepares and handles food by performing the following duties: Duties and Responsibilities include the following. Other duties may be assigned. Preps food according to the designated station's prep list. Prepares all menu items in accordance with recipe guidelines and par levels. Executes all kitchen orders according to recipe specifications. Prepares all ingredients needed for designated station daily, following chef's prep and par lists. Complies with safety guidelines and minimum age requirements when handling kitchen equipment and utensils. Follows all portion and quality standards. Maintains and stocks designated station, freezers, refrigerators and store room with food products daily; follows proper rotation system and notifies chef of any discrepancies or shortages. Labels and dates all food products in storage and refrigeration areas appropriately. Ensures all products are stored or disposed of properly at the end of the night. Cleans food preparation equipment and work areas according to health and safety guidelines; cleans counter or tables. Adheres to all restaurant policies and procedures paying special attention to health and/or safety requirements; communicates any concerns to management. Communicates with servers in a professional manner regarding customer service. Performs all closing duties of the kitchen daily as determined by chef.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

High school diploma or general education degree (GED); and one to two years related experience and/or training; or equivalent combination of education and experience

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and taste or smell. The employee is frequently required to stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 50 pounds.