Line Cook Job Description, Duties, & Responsibilities:
To work the line and prepare food up to the standards and specifications of the Executive Chef and Chef de Cuisine. To work in a professional manner completing daily tasks and duties in a timely manner. To show initiative and a drive to learn. To be involved with day to day collaboration of ideas. To work the line for service and assist team mates in the production of menu items.
Responsibilities:
-Prep station: to include stocking, set up, gathering all needed utensils and equipment to execute a great service.
-Cook menu items in a timely manner and in cooperation with the rest of the kitchen staff.
-Answer and report to Chef and Chef de Cuisine and be able to follow instruction.
-Knowledge of and assistance with proper food safety handling and storage.
-Assist in putting away food purchases to proper areas.
-Arrive to work on time and in proper uniform.
-Maintain a positive and professional approach to coworkers and customers.
Requirements:
-Proven cooking experience in a fast paced, professional kitchen
-Proper understanding of cooking methods, techniques, equipment, ingredients, and procedures
-Ability to work cleanly and move with efficiency
-Reliable transportation
-Professional attitude
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