Line Cook

Accurately and efficiently cook meats, vegetables, salads and other food products as well as prepare and present sandwiches, salads, burgers and other food items on our menu.
Duties & Responsibilities:

• Prepares a variety of foods and cooks in ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Preps, stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.

• Maintains a clean and sanitary work station area including tables, shelves, grills, fryers, burners, convection ovens, flat top range and refrigeration equipment.
• Prepares item for grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

• Follows proper plate presentation and garnish set up for all dishes.
• Follow sanitation guidelines set forth by Health Department
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations.
• Performs other related duties as assigned by the Chef or manager-on-duty.

Qualifications:

• A minimum of 2 years of experience in kitchen preparation and cooking.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Food Handlers permit on file

Working Conditions and Expectations:

• Shifts will range from 4 - 8 hours

• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Respectful to all guests that have chosen to dine in our restaurants.
• Demonstrate teamwork in all areas of the restaurant
• Work with a positive attitude in all types of situations
• Follow safety and sanitation rules and laws at all times
• Always act in the best interest of the restaurant, fellow employees and guests.
• Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee