What are the responsibilities and job description for the Line Cook position at The Park?
Compensation & Benefits: Growth potential within an organization that offers competitive pay, benefit options including paid vacation, 401k matching and health insurance, and brand new, state-of-the-art equipment with an exceptional team-focused environment.
Job Summary:
Accurately and efficiently cook meats, fish, vegetables, soups and other 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 menu item plates.
Duties & Responsibilities:
- Prepare 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.
- Assume 100% responsibility for quality of products served.
- Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
- Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
- Portion food products prior to cooking according to standard portion sizes and recipe specifications.
- Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
- Follow proper plate presentation and garnish set up for all dishes.
- Handle, stores and rotates all products properly.
- Assist in food prep assignments during off-peak periods as needed.
- Close the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
- Attend all scheduled employee meetings and bring suggestions for improvement.
- Perform other related duties as assigned by the Executive Chef or manager-on-duty.
- Display a can-do attitude by assisting other teammates throughout the restaurant.
Qualifications:
- A minimum of 2 years of experience in kitchen preparation and cooking.
- At least 6 months experience in a similar capacity.
- Must be able to communicate clearly with managers, kitchen and dining room personnel.
- Be able to reach, bend, stoop and frequently lift up to 40 pounds.
- Be able to work in a standing position for long periods of time (up to 9 hours).
- Possess a basic understanding of health standards as they apply to the service industry.
