What are the responsibilities and job description for the Line Cook position at Default (All-EOS Job Aggregator)?
Duties & Responsibilities:
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Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
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Assumes 100% responsibility for quality of products served.
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Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
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Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
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Portions food products prior to cooking according to standard portion sizes and recipe specifications.
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Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
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Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
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Follows proper plate presentation and garnish set up for all dishes.
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Handles, stores and rotates all products properly.
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Assists in food prep assignments during off-peak periods as needed.
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Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
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Attends all scheduled employee meetings and brings suggestions for improvement.
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Performs other related duties as assigned by the Exec Chef, Sous or manager.
Qualifications:
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Must be able to follow printed recipes and plate specifications
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Must maintain personal hygiene in accordance to Delaware Health Department standards for Food Service Employees.
