Line Cooks

Cook
Job Summary
Prepares, seasons, and cooks dishes, such as soups, meats, vegetables, or desserts in restaurant.
General Accountabilities
Inspects and clean food preparation areas or serving areas to ensure safe and sanitary food-handling practices.
Ensures food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Seasons and cooks food according to recipes or personal judgment and experience.
Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
Observes and tests foods to determine if they have been cooked sufficiently.
Washes, peels, cuts, and seeds fruits and vegetables to prepare them for consumption.
Carves and trims meats for hot or cold service.
Consults with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Coordinates and supervises work of kitchen staff.
*The company reserves the right to add or change duties at any time.
Job Qualifications
Education: High school diploma or equivalent
Experience: A few months to one year of related experience
Skills
Excellent verbal and written communication, Monitoring Coordination Active listening