Line cooks and prep cooks are responsible for preparing food to the exact chef’s specifications, setting up stations for menu items and assisting the executive and sous chefs with their daily tasks. They work in close collaboration with kitchen staff and must adhere to established health and safety standards. They also help maintain the cleanliness and organization of the kitchen.
Line Cook Responsibilities
- Prepare ingredients for cooking, including washing, peeling, cutting, portioning, chopping, and storing food
- Weigh, measure, mix and prepare food according to recipes, quality standards, presentation standards and food preparation checklist
- Set-up stations with par stocks of menu items, and prepare the dishes designated for that station
- Operate kitchen equipment and use kitchen tools
- Understand portions sizes, cooking methods, ingredients, quality standards and kitchen rules, policies and procedures
- Portion food products prior to cooking according to standard portions sizes and recipe specifications
- Stock and put away inventory
- Ensure that food comes out simultaneously, in high quality, and in a timely fashion
- Comply with food handling and sanitation regulations and safety standards
- Assist with shift changeover to ensure orders are filled before leaving
- Maintain a clean and sanitary work station area
- Follow the opening and closing checklists for kitchen stations
- Assist with kitchen inventory and food storage
- Attend all scheduled employee meetings and training sessions
- Attend professional training sessions as required
- Other duties as assigned
Prep Cook Responsibilities
- Wash and peel vegetables and fruits
- Cut and portion different types of meat, fish and chicken according to specifications
- Stock and put away inventory
- Properly label and store ingredients while keeping the walkins organized
- Set up workstations and ingredients, so that food can be prepared according to recipes
- Comply with food handling and sanitation regulations and safety standards
- Assist with shift changeover to ensure orders are filled before leaving
- Clean and sanitize working surfaces, tools, utensils and working area
- Operate kitchen equipment and use kitchen tools
- Understand cooking methods, ingredients, quality standards, kitchen rules and policies
- Follow the opening and checklist for kitchen stations
- Attend all scheduled employee meetings and training sessions
- Attend professional training sessions as required
- Other duties as assigned
Skill Requirements
- Excellent stamina, energy and focus required
- Team attitude with ability to work well with others and dedication to team success
- Excellent communication and interpersonal skills
- Prior kitchen experience preferred
- Anticipation of team needs and sense of urgency preferred
- Adaptability and ability to think on your feet
- Ability to work quickly and with great accuracy
- Strong work ethic
- Highly organized and systematic in work
- Ability to stand, walk and carry for prolonged periods of time
- Ability to bend, stoop and lift at least 25-50 pounds
- Proficiency in English preferred
How to Apply
Please send resume to [email protected]
