Line Cook

POSITION : Line Cook

REPORTS TO: Sous Chef & Executive Chef

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Prepare food following club recipes and standards.
• Prepares all required items.
• Set up service units with needed items. Prepares items that are ordered by established portions and presentation standards.
• Notifies sous chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Assists the sous chef in maintaining security and safety in the kitchen.
• Maintains neat professional appearance and observes personal cleanliness rules at all times.
• Sets up, maintains, and breaks down prep cook station.
• Requisitions items needed to produce menu items. Adheres to state and local health and safety regulations.
• Covers, dates, and neatly stores all leftover products that are reusable.
• Maintains the highest sanitary standards.
• Coordinates and times orders with other kitchen operations.
• Makes recommendations for maintenance, repair, and upkeep of the line prep area and equipment.
• Attends staff meetings.
• Assists with other duties as assigned by the sous chef.

PHYSICAL DEMANDS & WORK ENVIRONMENT:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
• Push, pull, or lift to 50 pounds.
• Continuous repetitive motions.
• Work in a hot, humid, and noisy environment