Line Cook

The primary responsibility of the Line Cook position is to prepare and cook various dishes to the quality standards established by management.  Line Cooks will report to the Executive Chef.

Job Duties include, but are not limited to:

Cooking menu items in cooperation with the rest of the kitchen staff
Responsible for putting away inventory correctly and immediately upon receipt
Ensure that food comes out simultaneously, at a high quality and in a timely fashion
Maintain professional communication with customers
Cooking and preparing all menu items in accordance with the standards set by the Chef
Stocking and maintaining sufficient levels of product on the line
Food preparation and portioning prior to service
Measure ingredients and seasonings with precision to ensure consistency of recipes
Ensure management’s preparation requirements, recipes and production schedules are being followed
Label all prepped ingredients in compliance with Health Department regulations
Maintain organization of all food storage areas as designated by management
Ensure prep list, waste sheet and order list is completed, as necessary
Fill in where needed to ensure guest service standards and efficient operations are upheld
Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out the trash, etc.
Be on-time and prepared to work for every shift before clocking in
Assist in training staff, as requested by management
Perform other duties as requested by management