Line Cook
Duties & Responsibilities:
Prepares a variety of meats, seafood, poultry, vegetables, and other food
items for cooking in broilers, ovens, grills, fryers, and a variety of other
kitchen equipment. Assumes 100% responsibility for the quality of products served.
Knows and complies consistently with our standard portion sizes, cooking
methods, quality standards, kitchen rules, policies, and procedures.
Stocks and maintains sufficient levels of food products at line stations to
ensure a smooth service period.
Portions of food products before cooking according to standard portion sizes
and recipe specifications.
Maintains a clean and sanitary workstation area including tables, shelves,
grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat-top
range, and refrigeration equipment.
Prepares items for broiling, grilling, frying, sautéing, or cooking
by portioning, battering, breading, seasoning, and marinating.
Follows proper plate presentation and garnish setup for all dishes.
Handles, stores, and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Server
Greeting customers upon arrival at the restaurant.
Providing excellent customer service during their dining experience.
Providing suggestions for food or drink choices to diners.
Taking feedback from diners.
Cleaning tables and preparing spaces for future diners.