We are seeking a talented and professional Line Cook to join our dynamic and creative culinary team. The Lead Line Cook will be responsible for food production and preparation for a la carte dining in our high volume restaurant. Food preparation, production and delivery must meet or exceed the expectations ofthe Executive Chef & Sous Chefs with regards to quality, presentation, timeliness, sanitation and cost control.
JobDuties and Tasks
Communicates with Sous Chef regarding inventory and expected shortages.
Prepare all food items according to standard recipes and follow established portion & presentation standards. Inspect, select and use food items of the highest quality in the preparation of menu items.
Ensure that assigned work area/station and equipment are clean and sanitary.
Keep all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
Requires stamina for standing and strength for lifting and moving products, weighing up to 60lbs.
Good working knowledge of the fundamentals of hot cooking to include broiling, frying, sauté and grilling.
Good working knowledge of accepted standards of sanitation.
Knowledge of kitchen equipment operation, i.e. stoves, ovens, broilers, slicers, grills etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
Culinary experience in a professional kitchen, to include each of the following areas: saucier, prep, banquet, pantry and hot line.
Ability to work independently with strong organizational skills.
Must be able to meet or exceed sanitation standards as outlined by the Health Department.
Ability to work nights, holidays & weekends with main responsibility of closing duties.