Line Cook

Job description

SUMMARY: The Line Cook prepares, plates and garnishes all hot appetizers and entrees. Reports To: Restaurant Manager: SPECIFIC RESPONSIBILITIES: - Sets up work area, equipment and utensils. - Reads tickets processed through the POS system. - Prepares items ordered through the POS system according to recipe book. - Maintains safety and sanitation standards at all times. - Rotates products according to FIFO principle. - Covers, labels, dates and stores prepared products. - Maintains high standards of personal hygiene in compliance with local health ordinances. - Cleans work area, stores utensil, disassembles and cleans equipment. - On occasion, the Line Cook will need to operate the dish machine and may be required to prepare salads and raw product for the use on the cook’s line. - Follows all health, safety, sanitation and security standards. - Perform other duties as assigned by the supervisor. PERSONAL APPEARANCE: The Line Cook must be well groomed and neatly dressed in a clean uniform. See employee handbook for a complete description of the dress code for the back of the house employee. Grill cooks must wear a chef’s coat. ESSENTIAL FUNCTIONS: Physical Actions: The Line Cook will...