Line Cook / Prep / Pantry

*Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
*Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
*Knows and complies consistently with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
*Responsible for the quality of products served.
*Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
*Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
*Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
*Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
*Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
*Follow proper plate presentation and garnish set up for all dishes.
*Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
*Assists in food prep assignments during off-peak periods as needed.
*Substitute for or assist other cooks during emergencies or rush periods.