Line Cook II

Job Description

Job Description

Job Overview

Responsible for cooking and preparing food for the main dining room or other outlets. The 2nd line cook accurately and efficiently cooks menu items and specialty food products as well as prepares and portions food products prior to cooking. Performs other duties in the areas of food and final plate preparation and presentation, including plating and garnishing of cooked items.

Essential Duties and Responsibilities

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items using recipes or direction from others for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products 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 workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and / or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, and rotates all products properly.
• Completes required tasks within assigned time frames.
• Tracks and reports any food waste.
• Assists in food prep assignments during off-peak periods as needed.
• Opens and / or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Cooks only items generated from the restaurant point-of-sale system
• Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager.
• If a meal is returned for any reason, correct the problem, and report the return to the manager.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the manager-on-duty.

Qualifications

Physical Demands and Work Environment

Licenses, Certifications, Registration : Requires a Pari-Mutuel License.