Line Cook

Reports To : Kitchen Manager or Assistant Kitchen Manager

FLSA Status : Non-Exempt

Job Summary : Cook meats, vegetables, 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 Duties & Responsibilities :

• Promote, work, and act in a manner consistent with the core values and mission of Phil’s BBQ (“PHILS”).
• 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, mesquite wood-burning grills, fryers, toasters, steamers, kettles, warmers, refrigerators, chillers, and other kitchen equipment.
• Store and rotate food to ensure quality and freshness of products and ingredients.
• Consistently comply with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Ensure that the kitchen, all food prep areas, and food storage areas meet or exceed food safety and sanitation standards and regulations.
• Comply with all Cal OSHA and other health and safety rules, regulations, policies and procedures.
• Maintain daily time and temperature logs.
• Stock and maintain appropriate menu items at line stations to support quality, business volume and ticket times.
• Turn or stir foods to ensure even grilling and cooking.
• Season, sauce and cook food according to recipes and techniques.
• Bake, grill, fry, and steam meats, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, chop, arrange, sauce, 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 vegetables to prepare them for consumption.
• Carve, trim and season meats such as beef tri-tip and ribs, chicken, pork butt and ribs, for hot or cold service, or for sandwiches as needed.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Opens or closes the kitchen following checklists for kitchen stations and assists others with such duties.
• Attend all scheduled mandatory 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.
• Consult with supervisory staff to plan proper quantities of food taking into consideration factors such as costs, business demand, and special event needs.
• Coordinate work and various tasks with kitchen staff and work side-by-side to assist with training as needed.

Tools & Technology

Minimum Qualifications & Physical Requirements :

PI261728525