Line Cook Job
Attire: Strict Dress Code: plain white chef coat, chef black pants, non-slip shoes, knife set, black hat (no logos)
Wear black non-slip shoes
Bring a hat
Bring your knives
MUST COMMIT TO Friday - Sunday. Appearance is Strict. Will be turned away without the following dress code. Strict Dress Code: plain white chef coat, chef black pants, non-slip shoes, knife set, black hat (no logos). MUST sign in and out on timesheet to be paid. Event may run longer (be flexible!)
Parking available, not free
A line cook role refers to a back of house worker whose primary responsibility is to keep the tempo of the restaurant flowing during service.
Line Cook's 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
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top
range and refrigeration equipment.
Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.