I. Job Summary
Under the direction of the chef, the line cook is responsible for food preparation and ensuring superior quality and consistency and presentation.
II. Job Responsibilities
Keep area clean according to Board of Health standards.
Follow directions for food preparation.
Desire to achieve a consistent level of perfection in food preparation in order to have uniformity in presentation and waste management.
Attend team briefings.
Present a clean and professional appearance at all times.
Maintain a friendly, cheerful and courteous demeanor at all times.
Complete training on safe lifting procedures.
Complete training on bloodborne pathogens.
Complete training on food safety/contamination/cross-contamination prevention.
Responsible Vendors certification.
Complete training on prevention of slips/trips/falls in the food prep and service area.
Complete training on safe handling procedures and burn prevention.
Complete training on kitchen equipment safety.
Complete training on hazardous materials and material/product storage.
Complete training on fire protection systems -- use, care and prevention.
Perform other duties as assigned.