- Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and various other kitchen equipment.
- Assumes 100% responsibility for the quality of products served.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
- Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period.
- Portions of food products before cooking according to standard portion sizes and recipe specifications.
- Maintains a clean and sanitary workstation area, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
- Prepares items for broiling, grilling, frying, sautéing, or cooking by portioning, battering, breading, seasoning, and marinating.
- Follows proper plate presentation and garnish setup 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.
- A minimum of 2 years of experience in kitchen preparation and cooking.
- At least six months of experience in a similar capacity.
- Must communicate clearly with managers and kitchen and dining room personnel.
- Reach, bend, stoop, and frequently lift up to 40 pounds.
- Work standing for long periods (up to 9 hours).
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Line Cook - Fort Lauderdale, United States - Mojito Club LLC
Description
Job Description
Job DescriptionDescription
Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products and prepare and portion food products before cooking. Also perform other duties in food and final plate preparation, including plating and garnishing cooked items and preparing appropriate garnishes for all hot menu item plates.
Qualifications
