No Description
12-14
Line Cook works under the direct supervision of the Chef. They must ensure that the kitchen's storage areas and coolers are always properly organized; the same is true for the areas that house the cleaning. When food arrives to the kitchen, the line cook is responsible with assisting with and making sure products are stored properly. The line cook will consistently and accurately prepare menu items according to recipe specifications. This individual is also responsible for the cleanliness of the kitchen. It is the expectation of the line cook to uphold company standards at all times and to maintain a consistent approach to fostering an orderly environment while working with other kitchen professionals. Maintaining consistence of all menu items. Responsible for prep, and stocking all food items that require advance preparation as directed by the Chef/Supervisor. Monitoring kitchen safety and cleanliness. Operations Completing GMP checklists and logs as required. Working with Chef to monitor maintenance activities and preventive maintenance programs. Daily cleaning of dishware, equipment, facilities, and food storage.
