Line Cook Job
Kitchen black attire: Black shirt, black pants
Wear black non-slip shoes
You must be able to lift 50lbs
Bring a hat
Bring your knives
Chef Carolyne will be in charge of the Culinary Dept.
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:
Gathers all supplies and small wares needed to prepare food.
Prepares meats, seafood, vegetables and other items required for a la carte and special function purposes.
Prepares all food using standard Club recipes in accordance with Club standards.
Ensures meat is produced to quality standards of Club recipes.
Serves items in accordance with established portion and presentation standards.
Ensures that food products are used on a timely basis.
Keeps station and cooking equipment clean.
Uses food preparation equipment according to manufacturers' instructions.
Prepares or assists in preparing employee meals.
Sets up, maintains and breaks down cook station.