Line Cook

About This Role

The Line Cook is responsible for maintaining, setting up, and ensuring the quality food production of all meat, fish, fowl, and other food items prepared on the front line station. This role involves basic cooking, adherence to sanitation standards, and proper equipment operation.

Responsibilities

• Prepare daily preparation lists for production
• Read and employ math skills to follow recipes
• Prepare all broiled and sautéed food items according to standard recipes and guest specifications
• Visually inspect, select, and use only food items of the highest standard
• Check and control the proper storage of product and portion control
• Keep all refrigeration, equipment, and working areas in clean, working condition to comply with health regulations
• Maintain all logs, cooling, heating, and temperature records
• Follow company policies, procedures, and safety rules
• Assist other Kitchen Personnel when needed

Requirements

• Current Food Handler Card
• Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
• Good working knowledge of the fundamentals of broiler cooking
• Good working knowledge of the fundamentals of sauté cooking
• Good working knowledge of accepted standards of sanitation
• Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.)
• Basic mathematical skills to understand recipes, measurements, requisition amounts and portion sizes
• Basic knowledge of the English language to understand inquiries and communicate simple instructions
• Ability to comprehend and apply written product labeling instructions

Qualifications

• 3 years cooking experience preferred, with a preference for broiler cooking experience.

Benefits

Certifications