Line Cook Job Duties:
Responsible for food production at one or more hot line stations, ensuring that all food items are produced in strict adherence to recipes and plate presentation specifications.
Responsible for maintaining a clean, sanitary work station.
Response for safe handling and proper storage of food products.
At least six months experience as a broiler, saute, fry, or oven cook in a high-volume, full-service restaurant is preferred. Experience with seafood cooking highly desirable.
Must be able to work in a team-oriented environment. Must be able to read and memorize recipes and cooking techniques and communicate orally in English.
Must be able to stand and work at a fast pace for periods of up to 4 hours. Must be able to stoop, bend and reach. Must have finger and hand dexterity. Must be able to lift and carry pans, pots and other containers weighing up to 50 pounds. Must be able to work quickly and accurately in a hot kitchen.