Line Cook

Tasks include: Prepare soups, salads, appetizers, entrees and desserts, and specials on the kitchen line from prepared recipes and at the direction of the Executive Chef and Sous Chefs for service to customers. Use grill, sauté, bake, and fry techniques to prepare quality menu items for fine dining a la carte service, catering, and outdoor BBQ. Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. Maintain a clean workspace and ensure it is prepared for the next service.