Line Cook - The Sandbar

Job Title:  Line Cook

Reports to:  Kitchen Manager

Compensation Type:  Hourly $16 / $20 Hourly DOE

Summary of Position:  Accurately and efficiently cooks meats, fish, vegetable, soup 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 and prepared items.

Duties and Responsibilities:

o Prepares a variety of meats, seafoods, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers, turbo chefs and a variety of other kitchen equipment.

o Responsible for the quality of products served.

o Knows and complies consistently with our portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

o Follows kitchen recipes.

o Minimize waste and spillage.

o Follow all health and safety regulations.

o Note any problems or shortages and communicate them to the manager.

o Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

o Portions food products prior to cooking according to size portions and recipe specifications.

o Maintains a clean and sanitary workstation area including tables, shelves, grills, boilers, fryers, char broilers, turbo chefs, ovens, flat top range and refrigeration equipment.

o Prepares item for broiling grilling frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

o Keeps the kitchen area clean.

o Follows proper plate presentation and garnish set up for all dishes.

o Handles, stores, rotates all products properly.

o Assists in food prep assignments during off-peak periods as needed.

o Assists in opening and closing the kitchen properly and follows the checklist for kitchen stations.  

o Performs other related duties as assigned by the Kitchen Manager or the Manager-On-Duty.

Qualifications:

o Must be able to communicate clearly with managers, Kitchen and FOH Personnel.

o Be able to work in hot and loud environment for long periods of time.

o Be able to reach, bend, stoop and frequently lift up to 40 pounds.

o Be able to work in a standing position for long periods of time (up to 9 hours)