Line Cook

Description

Job Summary

Prepares, cooks, garnishes, and plates products served in the Café. Responsible for maintaining sanitary kitchen work station.

Responsibilities

• Complies with all portion sizes, quality, ingredient standards, department rules, policies and procedures.
• Follows recipe specifications to prepare menu items in accordance with pre-determined costs.
• Prepares items for cooking by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring.
• Cooks all food items by braising, poaching, simmering, boiling, frying, baking, roasting, stir-frying, blanching, or broiling.
• Covers, dates and neatly stores and rotates all products.
• Requisitions items needed to produce food choices, notifies stewards as ordering needs occur.
• Maintains sanitary work station.
• Performs other duties as assigned.

Equipment Operated

• Ovens
• Slicer
• Knives
• Professional kitchen equipment

Requirements

Education And Experience (E = Essential D = Desired)

• (E) High school education or equivalent
• (D) Degree from a post secondary culinary arts training program
• (D) Previous Line Cook experience