Line Cook - Zepeddie's Pizzeria
Charlotte, NC 28217
About the Job
Summary of
Position:
Accurately
and efficiently cook meats, fish, vegetables, soups and other hot food products
as well as prepare and portion food products prior to cooking. Also perform
other duties in the areas of food and final plate preparation including plating
and garnishing of cooked items and preparing appropriate garnishes for all hot
menu item plates.
Duties &
Responsibilities:
§ Prepares a variety of meats,
seafood, poultry, vegetables and other food items for cooking in broilers,
ovens, grills, fryers and a variety of other kitchen equipment.
§ Assumes 100% responsibility for
quality of products served.
§ Knows and complies consistently
with our standard portion sizes, cooking methods, quality standards and kitchen
rules, policies and procedures.
§ Stocks and maintains sufficient
levels of food products at line stations to assure a smooth service period.
§ Portions food products prior to
cooking according to standard portion sizes and recipe specifications.
§ Maintains a clean and sanitary work
station area including tables, shelves, grills, broilers, fryers, pasta
cookers, sauté burners, convection oven, flat top range and refrigeration
equipment.
§ Prepares item for broiling,
grilling, frying, sautéing or other cooking methods by portioning, battering,
breading, seasoning and/or marinating.
§ Follows proper plate presentation
and garnish set up for all dishes.
§ Handles, stores and rotates all
products properly.
§ Assists in food prep assignments
during off-peak periods as needed.
§ Closes the kitchen properly and
follows the closing checklist for kitchen stations. Assists others in closing
the kitchen.
§ Attends all scheduled employee
meetings and brings suggestions for improvement.
§ Performs other related duties as
assigned by the Kitchen Manager or manager-on-duty.
Qualifications:
§ A minimum of 2 years of experience
in kitchen preparation and cooking.
§ At least 6 months experience in a
similar capacity.
§ Must be able to communicate clearly
with managers, kitchen and dining room personnel.
§ Be able to reach, bend, stoop and
frequently lift up to 40 pounds.
§ Be able to work in a standing
position for long periods of time (up to 9 hours).