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:
Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards.
Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.