Line Cook

ACCOUNTABLE TO: Kitchen management, FOH management

Basic requirements: • Thoroughly understand and perform all duties assigned to you by management • Learn all recipes and standard practices of the kitchen • Arrive in a timely manner and be prepared to stay until the nightly tasks are finished • Responsibly reading and understanding schedules • Working as a team to keep a clean kitchen • Physical ability to perform job duties, including mobility, standing for long periods, and occasionally lifting heavy items.

ROLE RESPONSIBILITES AND DUTIES • Specified preparation of all menu items, cooking skills, which includes quality as well as timeliness • Sanitation- Beginning and end of shift tasks such as taking trash and recycling out, sweeping, mopping,

wrapping and dating garnish and stock, maintaining a clean workstation • Understanding basic standards regarding storage and stock • Maintain high cooking standards and high visual standards of dishes • Side work - cleaning, restocking, preparation, washing dishes • Ongoing cleaning tasks - line area, grill, fryer, floors, coolers and freezers, dish pit • Daily and weekly cleaning tasks- removing equipment to scrub floors and walls, cleaning grease traps,

cleaning vent hoods, deep cleaning of coolers and freezers etc • Maintaining and respecting all laws, ordinances pertaining to the kitchen, and safety standards • Prep work- ability to follow recipes, understand proper storage, and work in a timely manner and with the

ability to work down a priority list, as well as multitasking abilities • Expediting- working to plate, garnish, and call tickets to the remainder of the BOH staff • Dishwashing duties- cleaning BOH ware (pots, pans, etc) as well as keeping up with dishware for the dining

room, maintaining a clean dish area, opening and closing the dish area daily, proper storage of chemicals • Restrooms - clean toilet, mirror, trash, floors, sinks, re-stock paper goods when needed. (toilet paper, hand

towels)