Line Cooks

Job Description

Job Description

SPECIFIC DUTIES AND RESPONSIBILITIES

· Preparing a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, 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

· 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, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment

· Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating

· Follows proper plate presentation and garnish set up for all dishes

· 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. Assists others in closing the kitchen

· Attends all scheduled employee meetings

· Performs other related duties as assigned by the department Manager/Supervisors

REQUIREMENTS

· Minimum 2 years of experience in kitchen preparation and cooking

· Must be able to communicate clearly with managers, kitchen and dining room personnel

· Be able to reach, bend, stoop and frequently lift up to 50 pounds

· Be able to work in a standing position for long periods of time (up to 8 hours)

· Must be able to follow printed recipes and plate specifications

· Must maintain personal hygiene in accordance to Florida Health Department standards for Food Service Employees

· Must have experience in a busy kitchen, knife skills, ability to read and follow recipes, culinary education is recommended, able to work as part of a team

· Must be able to work any day or night of the week

· Must be able to take direction

· Pay is commensurate with experience