Line Cook

Summary

The purpose of this position is to accurately and efficiently prepare salads, pizzas, appetizers and pastas as well as prepare and portion food products prior to cooking while mirroring Picazzo’s standards that align with our Core Values, Mission Statement and Culture. Line cooks are responsible for positive team interactions while maintaining a clean and safe workstation and assist team members when necessary.

At all times, line cooks are expected perform multiple duties in the areas of food and final plate preparation including plating and garnishing of cooked and prepared items and utilizing appropriate garnishes and presentation techniques. Line cooks are expected to be quick and self motivated to be a part of a team.

Responsibilities

• Able to multi-task in a fast-paced environment.
• Maintains a sense of urgency throughout the shift.
• Acts as a true team member and recognizes areas to be helpful and supportive to other staff members.
• Adheres to proper side-work duties, policies, and health department requirements.
• Food hander certification within the county of employment.
• Able to work on feet for long hours.
• Ability to lift up to 50 lbs.
• Filling in for absent staff as needed.
• Adhere to grooming and appearance standards consistently.
• Makes efforts to improve overall menu knowledge.
• Prepares a variety of products such as meat, seafood, poultry, vegetables and other food items for cooking in ovens, grills, sauté burners and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, pasta cookers, sauté burners, deck ovens and refrigeration equipment.
• Prepares item for grilling, sautéing or other cooking methods by portioning, chopping, dicing, blending, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen
  stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for
  improvement.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.