Prep/ Line Cook

Job description

LINE COOK

The Line Cook’s responsibilities include assisting the Executive & Sous Chef in preparing entrées,

and ensuring that food items are stored at the correct temperatures. You should be knowledgeable

of various cooking techniques and have a passion for food. Ultimately, an exceptional Line Cook

should be able to work in a fast-paced environment and demonstrate excellent organizational, communication, and

time management skills.

Responsibilities:

● Assisting in preparing meal ingredients, which includes washing, peeling,

cutting, and slicing fruits and vegetables as well as marinating meats

● Preparing soups, salads, and sauces as instructed by the Executive Chef

● Plating and garnishing meal items in accordance with the instructions provided

by the Head Cook.

● Ensuring that cooking stations are adequately stocked with the necessary meal

ingredients and cooking equipment

● Ensuring that cooking stations and kitchen surfaces are cleaned and disinfected

before and after each shift

● Adhering to standard food rotation practices to reduce food wastage and

minimize the risk of contamination

● Assessing the quality of delivered food supplies to ensure that it meets

restaurant standards

Kokomo Requirements for all open roles:

● High school diploma or GED.

● Proven restaurant and overall hospitality experience.

● For kitchen staff - Proven experience working in a kitchen

● Sound knowledge of food health and safety regulations.

● The ability to work as part of a team.

● The ability to stand for extended periods.

● The ability to work in a fast-paced environment.