Line Cook 1

JOB SUMMARY
Prepares and cooks meals for guests of the restaurant and lounge to the highest standard outlined by management creating and culturing overall satisfaction at all levels.

ESSENTIAL DUTIES AND RESPONSIBILITIES
• Maintain a positive and professional approach with coworkers and customers
• Set up and stock stations with all necessary supplies
• Prepare food for service that include chopping vegetables, butchering meat, or preparing sauces
• Cook menu items in cooperation with the rest of the kitchen staff
• Manages multiple food preparation and cooking items simultaneously for the highest efficiency and productivity
• Shares and reports necessary information to executive or sous chef’s
• Communicates exceptionally with all other team members for effective productivity and results
• Clean up station and take care of leftover food
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and serving it safe regulation
• Follows all Health and Safety guidelines in preparations and sanitation
• Stock inventory appropriately
• Label and date all food stored & Rotate food as needed
• Manages inventory as needed to ensure at par stock levels on a daily weekly basis
• Inspects and tastes prepared foods to maintain high quality standards
• Keeps kitchen and area clean by performing regular and routine housekeeping duties outlined by management
• Performs other duties as deemed necessary