TEMPORARY LINE COOK

• Prepare food for daily line service. Food prepared for breakfast, lunch and dinner. Menu items prepared are appetizers, entrees and desserts. These items include but are not limited to a range of foods from casual tavern fare of hamburgers and fries, fish and chips to more of a fine dining farm to table approach of filet, pork tenderloin, chicken pasta, veal and salmon dishes. • Cook items in cooperation with other kitchen staff. • Create a desirable looking plate. • Answer, report and follow directions from the Chef and Food/Beverage Manager. • Clean up station and take proper care of lever over foods. • Stock inventory appropriately for daily service and ensure that food is consistent in quality. • Comply with nutrition and sanitation regulations and safety standards. • Maintain a positive and professional approach with coworkers and customers.