The Line Cook prepares breakfast, lunch and dinner per guest orders from all outlets in accordance with production requirements and quality standards while maintaining a safe and sanitary work environment.
Line Cook 1
- Basic knife skills are required along with an understanding of the proper and safe use of the meat slicer, 20 quart Hobart mixer, immersion blender, mandolin, vacuum sealer, robo coupe mixer
- An understanding of proper kitchen sanitation and proper food handling techniques are required
- An understanding of internal food temperature requirements and ranges for meats, seafood and poultry.
- Responsible for executing basic prep for service including sliced meats, vegetables, condiments, burgers, etc.
- Responsible for executing orders under supervision as they are called out from the wheel
- Works under close supervision with the goal of mastering basic line cooking techniques, skills and observing how other stations properly execute and time production responsibilities.
Line Cook 2 All duties noted above including:
- Intermediate to advanced knife skills are required
- An understanding of food allergies and sensitivities such as nut, gluten, seafood and milk.
- An understanding of the dangers of cross contamination.
- An understanding of requirements and restrictions of vegetarian, lacto ovo vegetarian, vegan and pescatarian diets.
- An understanding of internal food temperature requirements and ranges for meats, seafood and poultry and the ability to cook foods to the proper internal temperature.
- Responsible for executing advanced preparations and recipes required for service such as salsas, cold sauces, garnishes and some savory sauces.
- Responsible for executing orders as they are called out and determining production needs and timing for assigned station.
Line Cook 3 All duties noted above including:
- Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
- Assist with development and suggest daily specials.
- Ensure menu items prepared are to spec and plated timely.
- Communicate with all staff, front and back of the house, in order to ensure ticket times are prepared in tandem.
- Prepare all vegetable preparations, sauces, meat fabrication and portioning for service.
- Communicate issues of significance to management occurring on shift.
- Works all stations, all shifts.
- Suggest and create recipes from emerging culinary trends, Peak Performance goals and local sourcing.
- Check times and temperatures of all foods raw and prepared.
- Conduct end of shift closing duties and review stocking pars.
- Evaluate future needs for events and restaurant service and coordinating prep lists and organizing labor and assigning tasks to complete this work.
- Assist with training prep cooks and new line cooks.
- Communicate any and all equipment maintenance issues to manager.
- Continue culinary education and knowledge.
Other duties as assigned.
Competencies:
- Advanced knife skills with the ability to execute all knife cuts with advanced speed and efficiency are required (julianne, dice, chop, etc)
- An advanced knowledge of food allergies and sensitivities such as nut, gluten, seafood and milk
- An excellent understanding of the dangers of cross contamination
- An understanding of requirements and restrictions of vegetarian, lacto ovo vegetarian, vegan and pescatarian diets
- An understanding of internal food temperature requirements and ranges for meats, seafood and poultry and the ability to cook foods to the proper internal temperature
- Proficiency at all stations including a complete understanding and ability to grill or sauté meat to proper internal temperatures to order
- Ability to add, subtract and work with fractions required
- Advanced knowledge of meat and fish fabrication
- ServeSafe Certification preferred
- Clear and concise verbal communication skills
- Able to read labels and directions
- Self-directed and able to maximize use of time and resources
- Ability to work under pressure an take initiative in a fast paced environment
- Dependable and meets goals
- Exemplifies professional conduct and adherence to company Core Values
Education:
- High School diploma or equivalent required.
Physical & Other Requirements:
- Minimum of 18 years old due to use of mechanical equipment and work hours.
- While performing the duties of this Job, the employee is regularly required to sit and talk or hear. The employee is frequently required to stand.
- The employee is occasionally required to use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and taste or smell.
- The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 10 pounds.
- Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
- Evenings, weekends and holidays are a regular part of the schedule.
Non-smoking candidates preferred.
