Line Cook Pastry

**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