What are the responsibilities and job description for the Line Cook position at Royal Boucherie?
Responsibilities for Line Cook Position include:
- Set up and stock stations with all necessary supplies
- Must be passionate about learning
- Responsible for preparing all food items according to prep sheets and standardized recipes with speedy and consistency of quality.
- Cooking, plating, garnishing, and expediting food
- Clean station at end of shift
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
- Maintaining communication with front of house staff to ensure timely service to the guests
- Minimizing waste
- Ensuring that all work areas remain clean and organized
- Ensuring that all food products are stored properly; and completing other duties as assigned.
Qualifications:
- Average to above knife skills
- Ability to follow recipes/menu items with little or no difficulty
- Communicate with ease with supervisors and coworkers
- Ability to efficiently set up and maintain workstation
- Ability to handle average amounts of prep work and work 2-3 stations with little or no difficulty and minimal assistance
- Ability to work with position, supportive attitude, skill, speed and cleanliness
Requirements:
- Must be 18 years or older, and be able to provide working papers
- Minimum 3 year relevant experience
- Demonstrate cooking skills and ability to follow established menus and recipes
- Knowledge of proper nutritional requirements
