Line Cook FT

Job Description:

The Sous Chef is responsible for maintaining an efficient restaurant operation by assisting Sous Chefs and Cooks to ensure quality food preparation in accordance with specifications and established policies and procedures. This position requires effective communication and production standards in assigned kitchen areas, while maintaining all food preparation standards in a safe, accident-free environment.

Key Responsibilities:

• Ensure production of prep items; check prep lists and determine what items are needed for the day.
• Set up workstation according to restaurant guidelines.
• Perform line cooking, grilling, poaching, braising, baking, broiling, sautéing, steaming, or prep work as requested.
• Wash and peel vegetables; prepare poultry and meats; stir and strain soups and sauces; and weigh and measure foods according to production schedule.
• Prepare soups and salads for wait staff.
• Operate food preparation machinery including slicers, mincers, mixers, can openers, fryers, ovens etc. in a safe manner.
• Organize walk-ins and storage areas using the first-in-first-out (FIFO) methodology.
• Follow recipes, portion controls, and presentation specifications as set by the restaurant; convert recipes and adjust yields up or down as needed.
• Report any equipment malfunction to Restaurant Chef.
• Perform all side work duties as assigned or requested by Supervisor and/or perform the duties of a dishwasher as requested.
• Attend and participate in regularly scheduled staff meetings.
• Follow guidelines regarding health, sanitation, safety and customer service according to established policies and procedures.
• Contribute to a team effort and accomplish related results as required.
• Responsible for food quality, temperature, portion control, plate presentation, and waste management.
• Responsible for setting up, maintaining stations according to daily prep sheets, food safety and sanitation standards, and keeping kitchen area free of hazards.
• Monitor and ensure incoming orders are prepared in timely manner in accordance with prep sheets, ServSafe and other regulatory standards.
• Ensure food prepared meets standards and specifications utilizing correct portion measurements as stated in recipes.
• Responsible for respectful and effective communication at all times.
• Must perform daily inventory of all items specified on prep sheets.
• Responsible for maintaining cleanliness and organization of kitchen area and assigned work station.

Work Environment: The work environment is mainly indoors with moderate to loud noise level and employee may be exposed to heat from ovens and ranges and occasionally may be exposed to cigarette smoke.
Working Conditions: Nights, Weekends, and Holidays