AM Line Cook

Duties & Responsibilities:

•  Prepares a variety Breakfast food and other food items 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.

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

•  Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

•  Attends all scheduled employee meetings and brings suggestions for improvement.

•  Performs other related duties as assigned by the Exec Chef, Sous or manager. 

  Qualifications:

•  Must be able to follow printed recipes and plate specifications

•  Must maintain personal hygiene in accordance to Delaware Health Department standards for Food Service Employees.