JOB OVERVIEW:

A Line Cook’s major responsibility is to prepare food, help the kitchen workers in the preparation of food items as instructed by the Kitchen Manager and compliant with standards.

JOB REQUIREMENTS:

• Hands-on experience in garnishing, arranging, and serving food
• Demonstrated ability to check freshness of food and ingredients prior to cooking
• Knowledge of food safety and handling procedures
• Well versed in cleaning work areas, equipment, utensils, dishes, and silverware
• Able to work in a team environment and take direction
• Self-motivated and organized
• Exceptional problem solving abilities
• Committed to quality service and food and beverage knowledge
• Excellent ability to take direction
  These are just some of the skills that are expected of a line cook. Since a line cook needs to work under the supervision of a chef, it is of utmost importance that she/he possesses some knowledge of the hospitality industry especially kitchen work. Since the physical demands of this job are great to say the least, it is important for a line cook to be physically agile as she/he may be required to work on her/his feet quite a lot.
  Job Type: Part-time
  Pay: $18.00 per hour

Experience:

• Kitchen: 4 years (required)

Licence/Certification:

• Food Handler Certification (preferred)

Work Location: In perso

• Set up stations and collect all necessary supplies to prepare menu for service
• Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items
• Arrange sauces and supplementary garnishes for allocated station
• Cover, date and correctly store all bits and pieces and food prep items
• Notify Chef in advance of likely shortages
• Serve menu items compliant with established standards
• Use food preparation tools in accordance with manufactures instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain a prepared and sanitary work area at all times
• Keep the work area fresh all through the shift
• Make sure all storage areas are tidy and all products are stored appropriately
• Constantly use safe and hygienic food handling practices
• Return dirty food preparation utensils to the appropriate areas
• Assist with all duties as assigned by the kitchen manager