Line Cook

• Line cooks must accurately and efficiently cook meats, fish, veggies, sauces, and other hot food products as well as prepare and portion food products prior and during cooking.
• Must be able to perform other duties in the area of food and final plating preparation.
• Each line cook is responsible for working quickly and efficiently to support the team and ensure that the Chef’s standards are being maintained.
• Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, fryers, and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station are including tables, shelves, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, and rotates all products properly (FIFO).
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen/ Opens the kitchen properly, following the closing/opening checklist for kitchen stations. Assists others in opening/closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by GM/Lead Line/Chef.
• Make sure all associates are taking breaks according to California Labor Laws (lead).
• Cut necessary associates based on how busy/how much prep the kitchen needs. No wasted labor! (lead)
• Lead is completely responsible for overall cleanliness of kitchen. (lead)


Requirements:
• Dedicated to serving the team.
• Ability to wor

• Line cooks must accurately and efficiently cook meats, fish, veggies, sauces, and other hot food products as well as prepare and portion food products prior and during cooking.
• Must be able to perform other duties in the area of food and final plating preparation.
• Each line cook is responsible for working quickly and efficiently to support the team and ensure that the Chef’s standards are being maintained.
• Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, fryers, and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station are including tables, shelves, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, and rotates all products properly (FIFO).
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen/ Opens the kitchen properly, following the closing/opening checklist for kitchen stations. Assists others in opening/closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by GM/Lead Line/Chef.
• Make sure all associates are taking breaks according to California Labor Laws (lead).
• Cut necessary associates based on how busy/how much prep the kitchen needs. No wasted labor! (lead)
• Lead is completely responsible for overall cleanliness of kitchen. (lead)


Requirements:
• Dedicated to serving the team.
• Ability to wor