Line Cook

Job Description

Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking.

Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

oInspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

oEnsure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers,, roasters, and other kitchen equipment.

oEnsure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

oKnows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

oResponsible for the quality of products served.

oStocks and maintains sufficient levels of food products at line stations to support a smooth service period.

oHandles, stores, and rotates all food products and supplies according to restaurant policies and procedures.

oTurn or stir foods to ensure even cooking.

oSeason and cook food according to recipes or personal judgment and experience.

oBake, roast, broil, and steam meats, fish, vegetables, and other foods.

oWeigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

oPortion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.

oObserve and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils and checking the cooked meat temperature by using thermometer.

oFollow proper plate presentation and garnish set up for all dishes.

oWash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

oCarve and trim meats such as beef, chicken and lamb for hot or cold service.

oAssists in food prep assignments during off-peak periods as needed.

oSubstitute for or assist other cooks during emergencies or rush periods.

oCloses the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.

oAttend all scheduled employee meetings and offers suggestions for improvement.

oCoordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

oFill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

oConsult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

oKeep records and accounts.

oCoordinate and supervise work of kitchen staff.

oPrepare sauces and hors d'oeuvres.

oEstimate expected food consumption, requisition or purchase supplies, or procure food from storage.

oButcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

oPlan and price menu items.

oBake breads such as Naan, make crepes.

oCommercial use :

oblenders, grinders, slicers

obroilers, convection ovens, deep fryers, griddles, grills, microwave ovens and ranges

ocutlery (boning knives, chefs' knives, paring knives)

oovens (salamander ovens, pizza ovens)

oCutting machinery

oDomestic knives (cimeter knives, filet knives, utility knives)

oFood safety labeling systems

Minimum Qualifications

Preferably

oAt least 6 months experience in a similar capacity

oAble to communicate effectively with managers and kitchen personnel

oAble to reach, bend, stoop and frequently lift up to 40 pounds

oAble to work in a standing position for long periods of time (up to 9 hours)