Line Cook
Line cooks are responsible for preparing and plating all menu items and special requests with proper garnishes. Must be able to make rational decisions in a timely manner while maintaining established quality standards.
Job Duties:
-Report to work as schedule stipulates.
-Be knowledgeable of all menu items.
-Prep menu items and special requests.
-Responsible for complete set-up of assigned work station.
-Prepare and plate menu items and special requests.
-Set up and serve functions and help break down.
-Maintain sanitary work stations.
-Expedite food orders.
-Post-service cleanup of work area and kitchen.
-Check on and maintain par of basic stocks.
-Rotate, cover, and date all food items.
-Inventory and requisition food items for next day.
-Clean and organize refrigeration, freezers and dry storage areas.
-Prep for following day.
-Prep list complete and prep not completely empty for your day off.
-Other prep and tasks assigned by supervisor.
-Notify Sous-Chef of food shortages and equipment failures.