The role of the line cook is to prepare batched, prep and live orders according to the specified recipes for our guests, staff, and owners.  Guest satisfaction in our operation revolves around the food appearance, quality and overall dining experience.  The line cook is responsible for ensuring that every dish served meets the highest of quality standards.

Responsibilities

• Sets up station according to restaurant guidelines
• Reads, comprehends, and executes recipes according to the recipe card or batch card
• Prepares all food items as directed in a sanitary timely manner according to food handler guidelines
• Follows recipes, portion controls, and presentation specifications as set by the operation
• Restocks all items as needed throughout the shift
• Cleans and maintains station while practicing FIFO, exceptional safety, sanitation, and organizational skills.
• Understanding and knowledge of how to properly use and maintain all equipment in the station
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas
• Understands HAACP and how it affects our operation & guests
• Performs additional responsibilities as requested by the Chef, Sous Chef or any  manager
• Knowledge of cooking procedures and cooking temperatures
• Knowledge of where and how everything is stored
• Labels and dates all food items; stores and rotates food as needed
• Reports to managers when something is broken or needs repair
• Communicates with prep cooks and servers
• Follows opening and closing procedures
• Flexible with job duties