Line Cook

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

n
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
n
• Turn or stir foods to ensure even cooking
n
• Season and cook food according to recipe standards
n
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
n
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment
n
• Portion, arrange, and garnish food per chef direction and recipe standards
n
• Maintain standards of hygiene throughout the kitchen
n
• Regulate temperature of ovens, broilers, grills, and roasters
n
• Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates
n
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards
n
• Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area.
n
• Ensure the proper execution of all recipes and menu items
n
• Stores unused food properly to minimize waste and maximize quality
n
• Ensure all food, sauces, and other items are stored properly and dated.
n
• Prepares a list of perishable items on a daily basis to insure proper rotation and utilization
n
• Quantity and Quality control must be consistent with pars as set by the Head Chef
n
• Ensures quality of product and presentations throughout service
n
• Maintain menu knowledge and attention to detail plate presentation
n
• Exhibit a thorough knowledge, understanding and application of all cooking techniques
n
• Adhere to all state and federal requirements regarding the sale of alcohol.
n
• Adhere to all Health Department requirements.
n
• Adhere to all work rules, procedures and policies established by the company.
n
• 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.
n

MINIMUM QUALIFICATIONS

n
• Minimum three to five years of related experience, preferably in high volume restaurants
n
• Strong cooking and production skills
n
• Must have strong customer service orientation
n
• Must have strong team orientation
n
• Must be able to work without close supervision.
n
• Flexible and long hours sometimes required.
n
• Availability to work holidays, nights, and weekends
n