POSITION SUMMARY:

The primary responsibility of a Line Cook is to guarantee the quality and proper standards as well as maintain culinary production and quality levels as set by Salumeria. The Line Cook prepares, cooks, garnishespresents food.

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
• Turn or stir foods to ensure even cooking
• Season and cook food according to recipe standards
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment
• Portion, arrange, and garnish food per chef direction and recipe standards
• Maintain standards of hygiene throughout the kitchen
• Regulate temperature of ovens, broilers, grills, and roasters
• Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards
• Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area.
• Stores unused food properly to minimize waste and maximize quality
• Prepares a list of perishable items on a daily basis to insure proper rotation and utilization
• Quantity and Quality control must be consistent with pars as set by the Head Chef
• Maintain menu knowledge and attention to detail in plate presentation
• Exhibit a thorough knowledge, understanding and application of all cooking techniques
• Adhere to all state and federal requirements regarding the sale of alcohol.
• Adhere to all Health Department requirements.
• Adhere to all work rules, procedures and policies established by the company.
• Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cooking, cleaning, as directed by chef and/or management.