Full job description

SUMMARY: The Line Cook is responsible for accurately and efficiently cooking meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking, Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Prepares 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. Properly labeled and day dotted for proper rotation.
• 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, 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.
• Pursue personal development of skills and knowledge necessary for the effective performance of the role. Attend training to further develop relevant knowledge, techniques and skills.
• Performs other related duties as required.
• Flexibility to work outside normal work hours, as required.

MEASUREMENT:

• Effective and timely resolution of guest issues and concerns to ensure guest return.
• Inspection of kitchen and storage to ensure 100% compliance with specifications and regulations of governing authorities.
• 95% or better accuracy of food preparation.
• Follow-up on all inquiries within one business day.

TEAMWORK:

• Demonstrate and promote a spirit of cooperation and teamwork throughout the organization.
• Continually look for ways to improve our processes and ability to serve our guests effectively.
• Improve personal performance on a continual basis.

CUSTOMER SERVICE:

• Provide responsive, professional and diplomatic customer service.
• Answer customer calls and correspondence quickly and pleasantly.
• Communicate with guests in a friendly, professional, and patient manner.
• Perform all duties with the goal of building and maintaining long-term relationships.
• Immediately address any guests’ concerns and request the involvement of other personnel as required. Notify Head Chef of any major concerns and the action taken to resolve.

SAFETY:

• Use and promote safe work practices in the restaurant and in the community.
• Follow all company safety programs and report any non-compliance to the Head Chef.
• Notify Head Chef of any unsafe conditions.

SUPERVISORY RESPONSIBILITIES

• None.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:

• High school diploma or GED required.
• 6 to 12 months of proven experience as Line Cook or a combination of practical experience and education may be considered.