The Patio Restaurant and Lounge
Reports to: Back of House General Manager
Classification: Hourly/Non-Exempt
SUMMARY: Line Cooks are responsible for prepping and preparing food and plating dishes according to The Patio's menu specifications. Line Cooks are assigned a specific station on the BOH line, such as the grill or vegetable station, and must maintain high sanitation standards.
PRIMARY RESPONSIBLITIES
Ensure the preparation station and the kitchen is set up and stocked Prepare components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces Cook food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards Report to the executive chef and follow instructions Make sure food preparation and storage areas meet health and safety standards Clean prep areas and take care of leftovers Stock inventory and supplies Cook menu items with the support of the kitchen staff Requirements
Required:
High School Diploma or GED. Must be 18 years of age or older Valid Food Handler's Certification as required by Illinois Food Safety Regulations Ability to effectively communicate in English (verbal and written) Strong knowledge of cooking methods, kitchen equipment, and best practices Positive personality and professional appearance Ability to stand, walk, bend, etc. for extended periods, and lift up to 50 lbs. Must comply with all food safety procedures
Preferred:
Previous Line Cook experience preferred but not required.
Classification: Hourly/Non-Exempt
SUMMARY: Line Cooks are responsible for prepping and preparing food and plating dishes according to The Patio's menu specifications. Line Cooks are assigned a specific station on the BOH line, such as the grill or vegetable station, and must maintain high sanitation standards.
PRIMARY RESPONSIBLITIES
Ensure the preparation station and the kitchen is set up and stocked Prepare components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces Cook food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards Report to the executive chef and follow instructions Make sure food preparation and storage areas meet health and safety standards Clean prep areas and take care of leftovers Stock inventory and supplies Cook menu items with the support of the kitchen staff Requirements
Required:
High School Diploma or GED. Must be 18 years of age or older Valid Food Handler's Certification as required by Illinois Food Safety Regulations Ability to effectively communicate in English (verbal and written) Strong knowledge of cooking methods, kitchen equipment, and best practices Positive personality and professional appearance Ability to stand, walk, bend, etc. for extended periods, and lift up to 50 lbs. Must comply with all food safety procedures
Preferred:
Previous Line Cook experience preferred but not required.