Prep/ Line Cook
Prep / Line Cooks are directly responsible for all kitchen functions including, cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
Prep / Line cooks prepare and portion food products prior to cooking.
Prep / Line Cook Requirements
- Assumes 100% responsibility for quality of products prepared and 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, kettle, flat top range and refrigeration equipment.
- Follows proper plate presentation for all dishes.
- Handles, stores and rotates all products properly (FIFO).
- 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 and brings suggestions for improvement. Performs other related duties as assigned by the General Manager, Manager or Shift Leader.
Additional Information for Prep / Line Cooks
- Breakfast line cook or prep experience preferred but not necessary
- Must be able to communicate clearly with managers, kitchen and dining room personnel.
- Must be a team player
- Be able to reach, bend, stoop and frequently lift up to 40 pounds.
- Be able to work in a standing position for long periods of time (up to 9 hours).
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