JOB DESCRIPTION:

The Line/Prep Cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. He/She prepares all items needed for service, from chopping vegetables to making sauces and butchering meat. At times, the Line Cook will be tasked to prepare items for another station, special event, or banquet functions. In addition, the Line Cook cleans kitchen equipment, organizes delivery, trains new cooks and completes a daily inventory.

EXPERIENCE:

Six months to one year cooking

Able to lift/move 50+ pounds, stand for long periods of time.

Flexible schedule to include nights, weekends and holiday

DUTIES:

--  Sets up station with necessary items to produce menu items per shift checklist. --  Requisitions any items needed before end of shift. --  Checks banquet and prep sheet for future functions and functions for that night. --  Makes Chef/Sous Chef aware of any problems during shift (e.g. “86” items, personnel problems, production problems). --  Maintains kitchen in acceptable sanitary condition and cleans all line equipment per posted side work schedules. --  Helps out in any area where needed to ensure smooth operation of department. --  Is responsible for special assignments or projects as requested. --  Provide the highest quality of service to the customer at all times -- Stay current on all emergency procedures and acts accordingly