Job Description
Job Description
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 timelinessSanitation- 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 stockMaintain high cooking standards and high visual standards of dishesSide work - cleaning, restocking, preparation, washing dishesOngoing cleaning tasks - line area, grill, fryer, floors, coolers and freezers, dish pitDaily 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 standardsPrep work- ability to follow recipes, understand proper storage, and work in a timely manner and with theability 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 staffDishwashing duties- cleaning BOH ware (pots, pans, etc) as well as keeping up with dishware for the diningroom, 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, handtowels)