The Line Cook is responsible for preparing meals as per our standard recipes while working closely with the Chef de Cuisine.
Also assist in maintenance of par levels of savories with the proper rotation of products and maintain highest cleanliness and hygiene standard in the savory section.
Duties & Responsibilities Responsibilities include creating meal portions and ensuring that food comes out simultaneously, in high quality and in a timely mannerMaintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safelyUtilize our serving portion sizes and all basic meal prep procedures used in the kitchenInform a manager of any supplies that need to be requisitionedPrepare all menu items following recipes and yield guides, according to departmental standardsMaintain proper storage procedures as specified by Health Department and Common Bond requirementsMinimize wasteMaintain a clean and sanitary work environmentAssist with receiving order and rotation of raw ingredients and back stock levelsKnowledge of all savory production in the kitchenAdditional duties as assignedQualifications Maintain uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standardsA Food Handler's Card & Food Manager's Certificate where required by local and state health code regulationsMust always be able to work an 8-hour shift standing upAbility to lift up to 50 lbs.Required Knowledge, Skills & Abilities Creativity, culinary aptitude and a passion for working with foodAbility to learn quicklyAbility to understand and carry out oral & written instructions and request clarification if neededAbility to work as part of a team and cultivate a culture of teamworkAbility to build and maintain relationshipsAbility to work varied shifts, including weekends and holidays Reports to: General Manager
FLSA Status: Hourly Non-exempt