Line Cook

COMPENSATION:

$12 per hour and up based on experience.

REQUIRED TRAINING/ EDUCATION/EXPERIENCE: 

High school diploma or equivalent helpful but not required.
Former culinary schooling preferred 
Minimum two years’ experience in a similar capacity.

REQUIRED TRAINING / MINIMUM QUALIFICATIONS:

Must be able to stand for 9 hours.
Must be able to lift at least 40 pounds.
Ability to perform all job functions while wearing the specified uniform, including proper footwear.
Clear and professional communication skills

DETAIL DESCRIPTION OF RESPONSIBILITIES/DUTIES:

1. Check with Chef/Sous Chef for all menu of the day specials.


2. Preparation of lunch/dinner menu items, amount of prep, quality of product and cleanliness of area.


3. Stock food products and equipment needed for station. Clean, set and prepare service area prior to service to ensure that the station is equipped for service


4. Follow sanitation and safety procedures.


5. Assume 100% responsibility for the quality of product served as per spec sheets.


6. Maintains good cleaning habits throughout the area of assignment, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.


7. Rotate all perishable products properly.


8. Follow all opening and closing checklist


9. Maintain a high level of professionalism.


10. Passes all Unit and departmental tests with 90% grade or greater.


11. Maintain clean and professional appearance at all times.


12. Work with “Team Work” always in mind.


13. Perform other related duties as assigned by the Leadership Team.