Description:
Title: Line Cook - PM
Reports to: PM Sous Chef
Position Type: Full or Part-time, Non-exempt

JOB SUMMARY:

You are the cooks responsible for executing à la minute service for the line. You maintain a particular station on the line with its respective duties. You cook and plate food according to the Chef’s particular preferences in seasoning and method. You work as a team to provide a unique dining experience for our guests.

ESSENTIAL JOB FUNCTIONS:

• Clean food preparation areas, facilities, or equipment
• Inspect facilities, equipment, or supplies to ensure conformance to standards
• Prepare foods for cooking or serving
• Cut cooked or raw foods
• Measure ingredients
• Mix ingredients
• Cook foods
• Check the quality of foods or supplies
• Arrange food for serving
• Serve food or beverages
• Assist chefs or caterers with food or drink preparation

Requirements:

• The ideal candidate must possess experience in a kitchen environment and a farm-to-fork background
• Knowledge of how to execute service at a high level
• Own and maintain appropriate knives for the job
• Organized with an attention to detail, self-motivated, and able to work in a team environment
• Exhibit strong verbal and written communication skills and consistently demonstrate the desire to be consistent
• Able to work in a high-stress environment
• Must be able to sit, stand, bend, squat, reach, and walk 8 to 10 hours a day
• Able to grasp, lift, carry. Must be able to lift 50 lbs. in short intervals throughout the day
• Must be willing and able to work a varied schedule to include evenings, weekends, and holidays

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time

• Be on time and ready to work
• Set up the kitchen space daily
• Ensure Sani-buckets are set up and maintained throughout the shift and changed before service
• Work clean
• Upon first arrival, check the prep list to see what final mise en place is required for the shift
• Clean workstations before and after shifts and before starting work.
• Set up of station on time to be ready 30 minutes before the service
• Finish any last-minute tasks like picking herbs during this time and be ready for mise en place and station review by the Supervisor.
• This will include any specials, plating, and food tasting on the station
• Once reviewed and approved, service can begin
• Prepare all dishes to the Chef’s specifications and seasoning preference
• Taste everything you make before it gets to the plate
• Any mise en place that is suitable for use the following shift must be shaken down and consolidated with the label and date it was made and then placed in the appropriate location to be used first
• The prep list for the following day must be filled out and reviewed by the Lead Sous
• Clean all equipment and hoods at the end of the shift
• Check out with AM/PM Sous before you may leave
• Staff Meal