Line Cook

A Line Cook accurately and efficiently cooks meats, fish, vegetables, soups and other hot menu items as well as prepares and portions food products prior to cooking. Must perform other job duties in the areas of food and final plate preparation. 
General Responsibilities
•	Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
•	Knows and complies consistently with our company standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
•	Stocks and maintains sufficient levels of food products at line stations 
•	Portions food products prior to cooking according to company standard portion sizes and recipe specifications
•	Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, convection oven, flat top range and refrigeration equipment
•	Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
•	Handles, stores and rotates all products properly
•	Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
•	Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.