Line Cook

Generally responsible for coordinating the entire kitchen production line.  Works between the broiler, fryer, appetizer, salad/soup, and dessert stations to control the line and keep a calm head even when extremely busy.  If the window loses control, then it is likely that the rest of the crew will also lose control.  The window person must understand each position on the line and be able to anticipate any problems before they occur.  This person will need to be able to work each line position (in the event that a replacement is needed), and will stay on the line until the flow of tickets are well within the capabilities of the rest of the team to perform the overall food production.

Reporting Relationship
The Line Cook reports directly to the Kitchen Manager, Head Chef, and/or GM.

Duties and Responsibilities
Staff: May occasionally oversee and train selected staff that works in the kitchen as directed by management.
Food: