Legacy Restaurant Group - Jacksonville
Line Cook
Legacy Restaurant Group - Jacksonville
Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Perform duties for food and final plate preparation including plating, garnishing of cooked items and preparing appropriate garnishes for all hot menu items.
Reports To Kitchen Manager
Activities & Responsibilities
Promote, work, and act in a manner consistent with the mission of Legacy Restaurant and its affiliates to provide a unique and extraordinary experience to all guests and team members.
Inspect and clean, and maintain food preparation areas, equipment and work surfaces to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, grills, roasters, and other kitchen equipment.
Ensure freshness of food and ingredients by checking quality, tracking old and new items, and rotating stock.
Know and comply with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Maintain the quality of products served.
Stock and maintain sufficient levels of food products at line stations to support a smooth service period.
Handle, store, and rotate all food products and supplies according to restaurant policies and procedures.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Portion, arrange, and garnish food according to standard portion sizes and recipe specifications and serve food to servers or guests.
Observe and test foods to determine if they have been cooked sufficiently, using tasting, smelling, or piercing.
Follow proper plate presentation and garnish setup for all dishes.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Assist in food prep assignments during off-peak periods as needed.
Substitute for or assist other cooks during emergencies or rush periods.
Close the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen.
Attend all scheduled employee meetings and offer suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
Fill in for fellow employees where needed to ensure guest service standards and efficient operations.
Supplemental
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Keep records and accounts.
Estimate expected food consumption, procure food from storage.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Tools & Technology
Commercial use: blenders, grinders, slicers
Commercial use:
broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers
cutlery (boning knives, chefs' knives, paring knives)
ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)
Cutting machinery
Domestic knives
Food safety labeling systems
Personal computers
Point of sale terminal
Slicing machinery
Menu planning software
Inventory management software
Aloha Point-of-sale software
Spreadsheet software (Microsoft Excel)
Minimum Qualifications
Two or more years of experience in kitchen preparation and cooking
At least 6 months experience in a similar capacity
Able to communicate effectively with managers and kitchen personnel
Able to reach, bend, stoop and frequently lift up to 40 pounds
Able to work in a standing position for long periods of time (up to 9 hours)
Seniority level Not Applicable
Employment type Full-time
Job function Management and Manufacturing
Industries Restaurants
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Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Perform duties for food and final plate preparation including plating, garnishing of cooked items and preparing appropriate garnishes for all hot menu items.
Reports To Kitchen Manager
Activities & Responsibilities
Promote, work, and act in a manner consistent with the mission of Legacy Restaurant and its affiliates to provide a unique and extraordinary experience to all guests and team members.
Inspect and clean, and maintain food preparation areas, equipment and work surfaces to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, grills, roasters, and other kitchen equipment.
Ensure freshness of food and ingredients by checking quality, tracking old and new items, and rotating stock.
Know and comply with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Maintain the quality of products served.
Stock and maintain sufficient levels of food products at line stations to support a smooth service period.
Handle, store, and rotate all food products and supplies according to restaurant policies and procedures.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Portion, arrange, and garnish food according to standard portion sizes and recipe specifications and serve food to servers or guests.
Observe and test foods to determine if they have been cooked sufficiently, using tasting, smelling, or piercing.
Follow proper plate presentation and garnish setup for all dishes.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Assist in food prep assignments during off-peak periods as needed.
Substitute for or assist other cooks during emergencies or rush periods.
Close the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen.
Attend all scheduled employee meetings and offer suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
Fill in for fellow employees where needed to ensure guest service standards and efficient operations.
Supplemental
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Keep records and accounts.
Estimate expected food consumption, procure food from storage.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Tools & Technology
Commercial use: blenders, grinders, slicers
Commercial use:
broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers
cutlery (boning knives, chefs' knives, paring knives)
ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)
Cutting machinery
Domestic knives
Food safety labeling systems
Personal computers
Point of sale terminal
Slicing machinery
Menu planning software
Inventory management software
Aloha Point-of-sale software
Spreadsheet software (Microsoft Excel)
Minimum Qualifications
Two or more years of experience in kitchen preparation and cooking
At least 6 months experience in a similar capacity
Able to communicate effectively with managers and kitchen personnel
Able to reach, bend, stoop and frequently lift up to 40 pounds
Able to work in a standing position for long periods of time (up to 9 hours)
Seniority level Not Applicable
Employment type Full-time
Job function Management and Manufacturing
Industries Restaurants
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