Line Cook

Responsibilities

 Prepare and organize cooking stations in the kitchen for yourself and other chefs.  Stock and maintain sufficient levels of food on the line at all times.  Inspect and clean food preparations areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.  Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).  Cook menu items in cooperation with the rest of the kitchen staff.  Ensure recipes are properly prepared per standard while maintaining portion control and minimizing waste.  Ensure that food comes out simultaneously, in high quality and in a timely fashion.  Answer, report and follow executive or sous chef’s instructions.  Attention to safety and sanitary requirements.  Maintain a positive and professional approach with coworkers and customers.  All other duties as assigned.