The Line Cook is responsible for knowledge in the specification of products, recipes, presentation, and execution of quality service and food. Duties also include maintaining cleanliness, organization, sanitation, and safety of all kitchen areas. Line cooks must be able to multi-task well and work well under pressure, performing duties both behind the line and in the kitchen area where needed.
**Responsibilities**:
- Practice sanitation and safety principles while in the kitchen
- Responsible for using the proper methods of preparation, sizes of portions, and the garnishing of food while on the line
- Waste management, including waste reporting
- Recipe accuracy
- Plating specifications including ingredients, garnish, and condiments
- Preparation of recipes
- Set-up of the kitchen line
- Sanitation & Cleanliness including Health Code Compliance
- Monitor temperatures for equipment and product
- Monitor holding temperatures on the line
- Calibration of daily use bi-metallic stemmed thermometers
- Ensure the proper conditions of all equipment and facilities, alerting management when repairs are needed
- Maintain endurance during rush business hours
- Maintain fast pace for food output
- Prepare all items within the designated ticket time
- Alert management if ticket times are not being met
- Organized preparation and output of food product
- Operate several line functions simultaneously, including cold, grill, sauté and fry station
**Requirements**:
- Knowledge of safety, sanitation, and accident prevention principles
- Minimum 1 year of experience working as a line cook
- Able to work in a fast-paced environment
- Ability to use knives proficiently
- Understand kitchen equipment and its standard usage
- Must be available to work on different shifts, weekends, and holidays
- Essential Functions