Line Cook

Job Summary

Prepare food in accordance with club recipes and standards.

Job Tasks

1. Prepares all required items.
2. Sets up service units with needed items.
3. Prepares items that are ordered in accordance with established portions and presentation standards.
4. Notifies Sous Chef of expected shortages.
5. Ensures that assigned work areas and equipment are clean and sanitary.
6. Assists the Sous Chef in maintaining security and safety in the kitchen.
7. Maintains neat professional appearance and observes personal cleanliness rules at all times.
8. Sets-up, maintains and breaks down cooking station.
9. Requisitions items needed to produce menu items.
10. Adheres to state and local health and safety regulations.
11. Covers, dates and neatly stores all leftover products that are re-usable.
12. Maintains the highest sanitary standards.
13. Coordinates and times orders with other kitchen operations.
14. Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
15. Assists with other duties as assigned by Executive Chef or Sous Chef.

Physical Requirements:

For a 40 hour work week:

14 hours of standing

14 hours of walking

12 hours of repetitive movement – bending, squatting, stooping, scrubbing, pushing, pulling, stirring, reaching, lifting and twisting.

2-3 years experience in a high volume kitchen.  Must be organized, communicate well, multi task and follow direction.