JOB DESCRIPTION

LINE COOK

The responsibility of the Cook is to provide Guest satisfaction through food quality, speed of service, cost control, organization, and cleanliness. Maintaining the highest standards of food quality includes following recipes and food specifications to the letter, performing product inspections, and practicing proper handling, storage, and rotation procedures. Organization and cleanliness are just as high of a priority as food quality. This includes keeping product in your assigned area stored in correct location and at proper temperatures, continuously cleaning your assigned station, as well as maintaining good personal hygiene. All these standards will ensure proper food quality while also preventing foodborne illness, food intoxication and food infections.

SPECIFIC DUTIES

1. Assisting with stocking and setting up the kitchen stations.

2. Performing batch item preparation by following recipes and instructions as directed in the specification documentation.

3. Preparing food including cleaning and cutting the ingredients and cooking appetizers, main dishes, and desserts.

4. Plating prepared foods based on senior chef’s guidance.

5. Working with the Front of House team to ensure that orders are completed according to request and on time.

6. Washing and cleaning the kitchen and cooking utensils and storing the product and equipment at the end of shifts.

7. Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.

Job Types: Full-time, Part-time

Pay: From $13.00 per hour

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Application Question(s):

• Do you have access to reliable transportation?

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant Line Cook: 1 year (Preferred)

Work Location: One location

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