Line Cook

Summary

Sauté cook is a line cook position that accurately and efficiently cooks and plates menu items
on the gas range.

Duties and Responsibilities
• Assumes 100% responsibility for quality of products served.
• Stocks and maintains sufficient levels of food products at line station to assure a smooth service period.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including cooking equipment, tables, and shelves.
• Follows proper plate presentation and 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.
• Performs other related duties as assigned

Minimum Qualifications
• A minimum of 2 years of experience in kitchen preparation and cooking, high volume
restaurant experience preferred.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds and work in a standing
position for extended periods of time.