Line Cook

Position Summary
Accurately and efficiently 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.

Essential Functions 

• Promote, work, and act in a manner consistent with the mission of City Line Bar and Grill
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers,, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish set up for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Keep records and accounts.
• Coordinate and supervise work of kitchen staff.
• Prepare relishes and hors d'oeuvres.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Plan and price menu items.
• Assumes other duties as assigned by company management.

Training and Experience

• Certificate in Culinary Arts preferred
• 1-2 years previous restaurant training and experience required.  (Actual duties assigned may vary according to amount of previous training, experience, and ability.)
• Sufficient strength and dexterity to handle heavy pots and pans and to operate kitchen equipment.
• Experience with various cooking methods and procedures
• Cooperative attitude in performing a variety of tasks as assigned.

Skills and Knowledge 

• Follows all safety and health rules for sanitary food handling and kitchen cleanliness.
• Basic written and verbal communication skills
• Accuracy and speed in executing tasks
• Ability work as a team member
• Follows directions and instructions with little to no direction at times

Environment and Physical Demands

• Hot, humid conditions in kitchen.
• Danger of burns from stoves or hot liquids
• Be able to reach, bend, stoop and frequently lift up to 40 pounds
• Be able to work in a standing position for long periods of time

Employee Acknowledgement & Agreement
I agree and acknowledge this position description has been discussed with me.  I agree and acknowledge that I understand the requirements of the job and further that I am able to perform all the essential functions and additional requirements of the job with or without reasonable accommodation.  I further understand and agree the Company, at it’s sole discretion may change, alter, modify, and/or eliminate the requirements of this job and/or the position in it’s entirety with or without notice, with or without cause.  

Notice to the Employee and Manager
The essential functions, additional responsibilities, and job specific requirements are not intended as an all inclusive list of the job duties of this position. Employees will be required to perform other job-related duties as needed and directed.