Line Cook
Summary
- Familiarize self with menu
- Organize time efficiently in order to be set up on time every day
- Keep station organized logistically
- Properly shelve and rotate all product according to F.I.F.O. (first in first out)
- Properly label and cover all food
- Properly ice down all applicable seafood and dump water as it melts
- Stay focused and calm at all times
- Be able to adapt to business levels
- Cook everything to the absolute best of your ability
- Communicate with fellow line cooks to ensure that food goes into the window at the same time to complete the table's order
- Pay attention to calls and respond by repeating the order
- Assist fellow line cooks when they are in the weeds
The ideal candidate for this position
- Must always be punctual
- Must be properly groomed and maintain a clean uniform according to handbook standards
- Must maintain a clean and sanitary workstation at all times
- Must always have a red sanitation bucket with sanitizer and lint free towel
- Must have a good attitude and act professionally at all times
- Must respond immediately when asked to do something by Executive Chef and Sous Chefs
- Must always inspect and taste everything that they prepared to make sure that the seasoning and flavor is always perfect and consistent
- Must bring own knives and tools and keep knife sharp at all times
- Help clean, consolidate and organize all coolers and freezers as directed by Executive Chef and Sous Chefs
Physical Requirements:
- Ability to stand/walk for long periods of time.
- Work in variable weather conditions
- Ability to lift/push/pull/carry 25 lbs.