Responsibilities :

• Practice sanitation and safety principles while in the kitchen

• Responsible for using the proper methods of preparation, sizes of portions, and the garnishing of food while on the line

• Waste management, including waste reporting

• Recipe accuracy

• Plating specifications including ingredients, garnish, and condiments

• Preparation of recipes

• Set-up of the kitchen line

• Sanitation & Cleanliness including Health Code Compliance

• Monitor temperatures for equipment and product

• Monitor holding temperatures on the line

• Calibration of daily use bi-metallic stemmed thermometers

• Ensure the proper conditions of all equipment and facilities, alerting management when repairs are needed

• Maintain endurance during rush business hours

• Maintain fast pace for food output

• Prepare all items within the designated ticket time

• Alert management if ticket times are not being met

• Organized preparation and output of food product

• Operate several line functions simultaneously, including cold, grill, sauté and fry station

Requirements :

• Knowledge of safety, sanitation, and accident prevention principles

• Minimum 1 year of experience working as a line cook

• Able to work in a fast-paced environment

• Ability to use knives proficiently

• Understand kitchen equipment and its standard usage

• Must be available to work on different shifts, weekends, and holidays

• Essential Functions