Line Cook

LINE COOK 

 

OVERVIEW 

It is the responsibility of a line cook to consistently provide our guests with quality food products in flavor, appearance, consistency, and texture.  Also responsible for following all recipes, meeting the  production schedule and cooperating with the kitchen and service staff to provide 100% guest satisfaction. 

 

SPECIFIC RESPONSIBILITIES 

1. Adhering to standards of personal cleanliness and proper uniform at all times.

1. Displaying courteous disposition to guests, co-workers, and purveyors; exemplifying
   hospitality standards and handling requests and complaints with guest satisfaction as priority. 

1. Cooperating with management and co-workers, assisting others with duties as needed, communicating suggestions for improvement in a positive fashion. Exhibiting punctuality, dependability, and, if the need arises, willingness to work non-scheduled shifts. 

1. Performing set-up procedures in an efficient, timely manner. Reviewing and adhering to worksheets and recipes, gathering utensils, foods, and cleaning material, taking accurate opening inventories, arranging station for best production, preparing all items according to recipe as needed prior to service, storing product under proper conditions. 

1. Operating and maintaining equipment properly. Communicating equipment malfunctions to management.  Adhering to sanitation standards and practicing "clean as you go" work habits. 

1. Adhering to Select recipes at all times. Consistently receiving high ratings during F.A.C.T. tastings.  Ensuring that items produced meet quality standards. 

1. Meeting productivity standards. Keeping ticket times within guidelines, consolidating steps to maximize efficiency, coordinating timing with other stations, reacting to guests’ needs promptly (returned product, special requests, in a hurry, server errors).  Clean and sanitize area often.  Restocking product during shift. 

1. Maintaining a high level of awareness of personal safety and the safety of others especially with knives, electrically operated equipment, spills on floor and hazardous products.  Wear knife glove whenever using knife or sharp equipment. 

1. Completing breakdown of station efficiently and within specified time; storing product correctly, completing worksheets accurately, cleaning and sanitizing station, following proper dishroom procedures, maintaining proper kitchen organization. 

1. Demonstrating awareness of costs relative to this position.

1. Knowing emergency procedures for the restaurant.

1. Completing other duties as assigned by the supervisor.

Qualifications

Must have at least 2 years cooking experience in restaurant industry.