Job Description
Job Overview n
Line Cooks are to ensure the quality preparation of all menu items and proper handling/storage of all food items.
Reports to n
Restaurant Manager
Duties & Responsibilities n
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Food preparation and presentation in one or more stations of a large commercial kitchen: pantry, saute, grill
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Follow standardized recipes and ensure consistent preparation according to guest specifications
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Participate in cleaning of kitchen areas and equipment
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Assist with proper storage, preparation, cooking and presentation of all food items
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Assist with food preparation in advance of food service hours
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Follow all safety guidelines including safe-handling of food items, knife safety, safe usage of kitchen equipment, etc.
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Qualifications n
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Must have versatile schedule including availability on days, nights, weekends, and holidays
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Punctuality and regular and reliable attendance
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Interpersonal skills and the ability to work well with co-workers and the public
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Must be able to verbally communicate in English
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Must be able to read written instructions in English
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To be able to demonstrate and execute the various cooking methods including sautéing, braising, fryer, poaching, roasting and all the other subtle variations of them
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Previous kitchen experience is required
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Must be able to work in a clean and organized fashion with strict adherence to all safe food handling practices
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Must be able to work in a hot kitchen environment
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Active Food Handler certificate is preferred
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