Line Cook

Cooks, assists with preparation of a variety of food products according to the menu, including meats, seafood, poultry, vegetable, sauces and stocks according to standard recipes. Set up and break down cooking line, gathering all supplies needed to prepare meals. Covers, dates and stores all leftover re-usable products. Recommend maintenance and repair as needed. Maintain a clean and organized station at all times, as well as general cleanliness in the kitchen. Ability to read and follow recipes, as well as execute recipes and plating on the line as instructed by the Chef or Sous Chef. Comfort using a knife, as well as various kitchen equipment, including but not limited to slicers, ovens, steamers, floor mixers and blenders. Ability to follow all HAACP standards as set forth in the kitchen. Ability to stand for extended periods of time, as determined by length of the scheduled shift.