Line Cook

Primary
●  Promote, work, and act in a manner consistent with the mission of the restaurant.
●  Refer to Daily Line Cook at the start of each shift for assigned duties.
●  Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules,policies, and procedures.
●  Clean and sanitize work station area including tables, shelves, grill walls, broilers, fryers, pasta cookers, sautéburners, convection oven, flat top range and refrigeration equipment.
●  Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders orsupervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of otherkitchen equipment.
●  Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
●  Weigh or measure ingredients.
●  Portion according to standard portion sizes and recipe specifications and wrap the food or place it directly onplates for service to guests.
●  Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
●  Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
●  Make special dressings and sauces as condiments for sandwiches.
●  Stir and strain soups and sauces.
●  Store food in designated containers and storage areas to prevent spoilage.
●  Take and record the temperature of food and food storage areas, such as refrigerators and freezers.
●  Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
●  Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
●  Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
●  Carry food supplies, equipment, and utensils to and from storage and work areas.
●  Use manual or electric appliances to clean, peel, slice, and trim foods.
●  Promptly inform supervisors when equipment is not working properly and when food and supplies are gettinglow, and order needed items.
●  Remove trash and clean kitchen garbage containers.
●  Complete opening and closing checklists and assists others in opening and closing the kitchen.
Activities & Responsibilities
●  Attend all scheduled employee meetings and offer suggestions for improvement.
●  Coordinate with and assist fellow employees to meet guests’ needs and support the operation of therestaurant.
●  Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Supplemental
●  Keep records of the quantities of food used.
●  Load dishes, glasses, and tableware into dishwashing machines.
●  Distribute food servers to serve customers.
●  Operate the cash register, handle money, and give correct change.
●  Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
●  Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.●  Stock cupboards and refrigerators, and tend salad bars and buffet meals.●  Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens,and similar establishments.●  Package take-out foods or serve food to customers.●  Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.●  Vacuum dining area and sweep and mop kitchen floor.●  Scrape leftovers from dishes into garbage containers.Tools & Technology
●  Cappuccino or espresso machines●  Carbonated and non-carbonated beverage dispensers●  Commercial use blenders, choppers, cubers, dicers, grinders, processors, and/or slicers, broilers, deep fryers,griddles, grills, microwave ovens, ovens, pizza ovens, ranges, rotisseries, roasting machinery, steamers, and/or toasters, coffee grinders, coffee or iced tea makers, cotton candy machines or accessories, cutlery, dishwashers, dough machines, food warmers, measuring cups, mixers, popcorn machines, scales, woks●  Ice dispensers, Ice shaver machines or accessories●  Milkshake machines●  Personal computers and or Point of sale terminal●  Slush machines and/or Soft serve machines