Line Cook Position Job Santee area,California USA,Restaurant/Food Service

Line Cook Job Description

Reporting Relationships

Position

Reports to:

Kitchen Manager

Basic Functions:

A line cook is responsible for the daily preparation of food items in the pantry, fry, and/or stations or other areas of the kitchen.

Essential Functions:

Sets up station according to restaurant guidelines.

Prepares all food items as directed in a sanitary and timely manner.

Follows recipes, portion controls, and presentation specifications as set by the restaurant. Restocks all items as needed throughout shift.

Cleans and maintains station, practicing good safety, sanitation, and organizational skills.

Has understanding and knowledge to properly use and maintain all equipment in station.

Assists with cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

Performs additional responsibilities as requested by the GM or Kitchen Manager at any time.

Qualifications

Knowledge

Basic understanding of professional cooking and knife handling skills.

Understanding and knowledge of safety, sanitation, and food handling procedures.

Previous prep or line cook experience.

Skills/Aptitudes

English language and professional communication skills are required.

Ability to take direction.

Ability to work in a team environment.

Ability to work calmly and effectively under pressure.

Must have problem-solving abilities, be self-motivated, and organized.

Commitment to quality service, and food and beverage knowledge.

Working Conditions

This position involves spending 100% of the time standing.

Occasional environmental exposures to cold, heat, and water.

The individual must be able to transport up to 50 pounds occasionally and up to 35 pounds regularly.

Must be able to speak, read, and understand basic cooking directions.

Must be able to hear with 100% accuracy with correction.

Must have 20/20 vision with correction.

Level

The individual will work directly under the Kitchen Manager.

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