Line Cook/Kitchen Mgr
- Depends on experience
- Full Time
- Ask Us!
- Employer Likely to Respond
Directly responsible for all kitchen functions including food, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Oversee & ensure that all staff are maintaining to the expected standards.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Prepares a variety of meats, poultry, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
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.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores, dates and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
Oversee training of new kitchen employees.