Line Cook
Line Cook
Posted on :
02-08-2025
Employer Active
1 Vacancy
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Job Description
POSITION SUMMARY
The primary responsibility of a Line Cook is to guarantee the quality and proper standards as well maintaining culinary production and quality levels as set by Salumeria. The Line cook prepares cooks garnishes & presents food.
PRIMARY JOB DUTIES
- Inspect food preparation and serving areas to ensure observance of safe sanitary food-handling practices
- Turn or stir foods to ensure even cooking
- Season and cook food according to recipe standards
- Observe and test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils
- Weigh measure and mix ingredients according to recipes using various kitchen utensils and equipment
- Portion arrange and garnish food per chef direction and recipe standards
- Maintain standards of hygiene throughout the kitchen
- Regulate temperature of ovens broilers grills and roasters
- Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates
- Bake roast broil and steam meats fish vegetables and other foods as directed and per recipe standards
- Perform all cleaning and sanitation duties required while working with food food stations and cooking equipment/area.
- Ensure the proper execution of all recipes and menu items
- Stores unused food properly to minimize waste and maximize quality
- Ensure all food sauces and other items are stored properly and dated.
- Prepares a list of perishable items on a daily basis to insure proper rotation and utilization
- Quantity and Quality control must be consistent with pars as set by the Head Chef
- Ensures quality of product and presentations throughout service
- Maintain menu knowledge and attention to detail plate presentation
- Exhibit a thorough knowledge understanding and application of all cooking techniques
- Adhere to all state and federal requirements regarding the sale of alcohol.
- Adhere to all Health Department requirements.
- Adhere to all work rules procedures and policies established by the company.
- Any other duties as assigned by the company in order to operate the business most efficiently not limited to dishwashing prepping cooking cleaning as directed by chef and/or management.
MINIMUM QUALIFICATIONS
- Minimum three to five years of related experience preferably in high volume restaurants
- Strong cooking and production skills
- Must have strong customer service orientation
- Must have strong team orientation
- Must be able to work without close supervision.
- Flexible and long hours sometimes required.
- Availability to work holidays nights and weekends
Employment Type
Full-Time
Key Skills
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