Back Line Cook

The LINE COOK will accurately and efficiently cook meats, fish, vegetables, soups, salads and other food products; as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates.

Duties & Responsibilities:

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, 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.
Preps, 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 area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.
Prepares item for broiling, grilling, frying, saut ing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Follows proper plate presentation and garnish set up for all dishes.
Follow sanitation guidelines set forth by Health Department
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Attends all scheduled employee meetings.
Performs other related duties as assigned by the Chef or manager-on-duty.
Comply with all COVID protocols set in place by the Public Health Department.

Qualifications:

1 year of experience in kitchen preparation and cooking.
Must be able to communicate clearly with managers, kitchen, and dining room personnel.
California Food Handlers Card required.

Working Conditions and Expectations:

Work schedule may vary between early morning to late evening, weekends and holidays.
Shifts will be a minimum 8 hours and you may at times be asked to work overtime.
Always act in a professional manner that represents the restaurant, owners, partners and staff.
Respectful to all guests that have chosen to dine in our restaurants.
Demonstrate teamwork in all areas of the restaurant.
Work with a positive attitude in all types of situations.
Follow safety and sanitation rules and laws at all times.
Always act in the best interest of the restaurant, fellow employees and guests.
Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee.

Physical Requirements:

Be able to reach, bend, stoop and frequently lift up to 20 – 50 pounds.
Be able to work in a standing position for up to 8 hours.