Line Cook

POSITION SUMMARY :

The primary responsibility of the Line Cook is to guarantee the quality and proper standards as well as maintaining culinary production and quality levels as set by Salumeria 104. The Line Cook prepares, cooks, garnishes & presents food.

PRIMARY JOB DUTIES :

• Arrive at property in uniform at scheduled time.
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Season and cook food according to recipe standards.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food per chef direction and recipe standards.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Substitute for or assist other cooks as directed by chef or management and / or as business volume dictates.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment / area.
• Ensure the proper execution of all recipes and menu items.
• Stores unused food properly to minimize waste and maximize quality.
• Prepares a list of perishable items on a daily basis to insure proper rotation and utilization.
• Quantity and Quality control must be consistent with pars as set by the Head Chef.
• Ensures quality of product and presentations throughout service.
• Maintain menu knowledge and attention to detail plate presentation.
• Exhibit a thorough knowledge, understanding and application of all cooking techniques.
• Adhere to all Health Department requirements.
• Adhere to all work rules, procedures and policies established by the company.
• Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cleaning, as directed by chef and / or management.

Physical Requirements :

MINIMUM QUALIFICATIONS :