Line Cook

Description

Position Summary: Cook all meats, poultry and seafood items prepared in the restaurant. Monitor food preparation, cooking methods, procedures, and timing to ensure that all food products adhere to the specifications and quality standards.

Essential Duties and Responsibilities:

• Assists the Executive Sous Chef and/or      butcher in cutting meat; when cutting meat, follow the specifications,      quality standards and procedures of 13 Prime Steak.
• Communicates frequently with the Executive      Sous Chef to report all problems or discrepancies within the kitchen. This      may include but is not limited to the functioning and operation of all      equipment, sanitation, cleanliness and safety, food supply, small wares      and equipment items, inventory, par and prep levels, food quality, presentation,      and timing.
• Assists the side cook and other kitchen      personnel in food preparation as assigned by the Executive Sous Chef.      Preps all food products according to the standards and procedures.
• Ensures that all food items are prepared      according to company specifications, recipes, procedures, plate      presentation and quality standards.
• Ensures our guests have a superior dining      experience by correctly timing and preparing all food products to the      guests needs.
• Ensures that the broil station and      kitchen line operate in an organized, clean, smooth, and efficient manner,      with a minimum level of noise.
• Assists other kitchen line personnel as      needed to ensure that all food is prepared and served up to quality and      timing standards.
• Checks the par and stock levels of all      meats, poultry, seafood, condiments, garnishes, equipment, plate ware and      smallware to ensure sufficient quantities for the demands of the business.      Communicates any discrepancies to the Executive Sous Chef.
• Selects the correct cut of meat to match      the desired cooking temperature.
• Correctly seasons, cooks, and plates all      entrées (meat, poultry, and seafood) and ensures that all food is prepared      and served up to standards of quality, presentation, and timing. Ensures      food is never held on the line.
• Communicates with line and prep cooks to      ensure that all food products are prepared and ready for service at the      correct time.
• Maintains optimum temperature and cooking      condition of the broiler by frequently brushing down during the shift.      Properly cleans the broiler at closing.
• Maintains the highest degree of      sanitation and food safety throughout the shift. Adheres to all safety      guidelines and practices; immediately reports any unsafe condition, unsafe      act, accidents and/or injuries to the Executive Sous Chef, or other      Manager on Duty.
• Returns all unused meat products to the      walk-in at the end of each shift.
• Supports other Back-of-House positions as      needed, providing a seamless Guest experience to all Guests.
• Correctly completes all station closing      duties at the end of each shift. Assists Chef on Duty and other kitchen      personnel in accomplishing closing duties and kitchen cleanliness.

Requirements

Required Skills/ Abilities:

· Ability to understand and follow directions.

· Ability to understand and meet restaurant standards for health, safety, and excellence.

· Ability to remain alert and focused in a noisy and fast-paced environment.

· Ability to work effectively with kitchen staff.

· Ability to learn how to use the necessary tools and technology supporting this position and the efficient operations of the business.

· Detail-oriented and thorough.

· Able to attend all scheduled employee meetings and training courses, including safety meetings.

· Completion of Food Handler’s Certification required within 30 days of employment.

Education and Experience Qualifications: 

· Line cook experience preferred.

Physical Requirements:

· Prolonged periods walking or standing.

· Must be able to lift, carry, and place up to 60 pounds at a time.

· Must be able to work on days, nights, weekends, and/or holidays as needed.

· Must be able to bend, stoop, and wipe frequently.

· Must frequently immerse hands in water.

· Must be able to work in a hot and damp environment.