Line Cook

Job Summary:
Prepare, season, and cook soups, meats, vegetables, desserts, or other foods in restaurants.

Essential Duties and Responsibilities

  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, using date dots label system and rotating stock
  • Turn or stir foods to ensure even cooking
  • Season and cook food according to recipes or personal judgment and experience
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
  • Portion, arrange, and garnish food, and serve food to waiters or patrons
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
  • Prepare Banquet and Buffet food
  • Any and all job duties as assigned

Qualifications

  • High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience.
  • Ability to work a flexible schedule, including early and late shifts, including weekends and holidays.

To apply please send your resume to [email protected] or at Hospitalityonline.com

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