General Job Guidelines And Responsibilities

Line Cook Functions & Responsibilities

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General Job Guidelines And Responsibilities

4  Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, grills, fryers and a variety of other kitchen equipment.

4  Assumes 100% responsibility for quality of products served.

4  Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

4  Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

4  Portions food products prior to cooking according to standard portion sizes and recipe specifications.

4  Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, flat top range and refrigeration equipment.

4  Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

4  Follows proper plate presentation and garnish set up for all dishes.

4  Handles, stores and rotates all products properly.

4  Assists in food prep assignments during off-peak periods as needed.

4  Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

4  Attends all scheduled employee meetings and brings suggestions for improvement.

4  Performs other related duties as assigned by the Deli/Kitchen Manager or manager-on-duty.