Line Cook

Description

Reports to: Back of House General Manager

Classification: Hourly/Non-Exempt

SUMMARY: Line Cooks are responsible for prepping and preparing food and plating dishes according to The Patio’s menu specifications. Line Cooks are assigned a specific station on the BOH line, such as the grill or vegetable station, and must maintain high sanitation standards.

PRIMARY RESPONSIBLITIES

• Ensure the preparation station and the kitchen is set up and stocked
• Prepare components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces
• Cook food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
• Report to the executive chef and follow instructions
• Make sure food preparation and storage areas meet health and safety standards
• Clean prep areas and take care of leftovers
• Stock inventory and supplies
• Cook menu items with the support of the kitchen staff

Requirements

Required:

• High School Diploma or GED.
• Must be 18 years of age or older
• Valid Food Handler's Certification as required by Illinois Food Safety Regulations
• Ability to effectively communicate in English (verbal and written)
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Positive personality and professional appearance
• Ability to stand, walk, bend, etc. for extended periods, and lift up to 50 lbs.
• Must comply with all food safety procedures

Preferred:

Previous Line Cook experience preferred but not required.