Line Cook

Job Summary

The Cook is responsible for the daily preparation of food items in their assigned outlet as well as other

assigned areas of the kitchen. They are required to maintain the highest professional food quality and sanitation

standards. The Cook assists the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability.

Essential Duties And Responsibilities

• Create and cook food consistently of high quality, taste, and presentation strictly following approved recipes
• Manage the cook station through proper station setup procedures,
• The ability to receive, comprehend, and communicate guest orders to other members of the back-of-house
• Adhere to the established goals and budgets for the kitchen
• Knows all menu items offered at the restaurant
• Accurately explains specials to front-of-the-house employees.
• If asked, accurately answer menu items regarding the preparation method, ingredients, portion size, and side
  
  

items accompanying the dish

• Anticipate and resolve problems that may arise
• Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average
  
  

of no more than 2% waste on unused product

• Adhere to the health department and restaurant sanitation and food handling guidelines
• Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns
• Conduct regular inspections of the prep working/ dishwashing areas and coolers and promptly act to correct
  
  

deficiencies found during the inspection

• Analyze work processes to identify and eliminate errors, and duplication and improve quality issues
• Providing help in all other departments in the kitchen including oyster shucking and dishwashing
• Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish
• Follows the receiving and storage processes with 100% accuracy
• Performs side work correctly
• Follows all end-of-shift checkout procedures with 100% accuracy
• Maintains a good team environment by assisting other team members with their station duties and side work
  
  

when needed and/or when available.

Qualifications

• Basic understanding of professional cooking and knife-handling skills
• Must be able to speak, read, and understand basic cooking directions
• Ability to follow a production prep list
• Ability to work well with others
• Understanding and knowledge of safety, sanitation, and food handling procedures
• Professional communication skills
• Ability to take direction
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must be self-motivated and organized
• Must be able to work nights, weekends, and some holidays
• Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself
  
  

accountable for the function of the job

Physical Demands

• Be able to work in a standing position for long periods of time
• Ability to move, and transport food carts, equipment, and supplies
• Be able to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds
• Capable of working in extremely hot or cold environments
• Continual use of dexterity and gross motor skills with frequent use of fine motor skills
• Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
• May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for
  
  

protective equipment

Education/Experience Required

• High school graduate or GED
• Previous kitchen experience preferred
  
  

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