The Line Cook’s role is to prepare station menu items in accordance with recipes and specs. The Line Cook is a culinary professional who works with precision and speed to ensure an extraordinary guest experience.
Summary of Essential Functions
Prepares food items, following standard recipes and procedures within specified time limits
Reads a prep list and preps items as assigned
Properly measures and assembles ingredients required for preparing the standard recipes
Cuts and/or portions meat, fish and poultry
Accepts or rejects ingredients based on quality and quantity
Cleans, organizes, stocks, and maintains work area, walk-in refrigerator, reach-in refrigerator, cooler drawers, prep, and dry storage area, which may include bending, reaching, stooping, lifting and working with cleaning agents
Rinses and cuts raw food products
Cooks on open flame stove and moves food in/out of industrial ovens
May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy
Tastes, smells, and views food to ensure adherence to quality standards
Qualifications
A minimum of 6 months experience in high volume restaurant
High school diploma (or equivalent) encouraged
Certification in food safety and sanitation a plus
Able to follow recipes and instructions, including making conversions
Knowledge of food safety, sanitation and proper handling procedures
Able to work flexible shifts and schedules, inclusive of breakfast shifts, weekends and some holidays
Able to work calmly and effectively under pressure
High energy and stamina. Able to work within a fast-paced, highly mobile, yet small space environment
Able to stand, kneel, bend, and walk for up to 8 hours per day
Able to lift and carry up to 50 pounds
Able to withstand temperatures up to 105 degrees
Able to communicate and understand the primary language of the work location
Ability to perform essential functions to company standards with reasonable accommodation
