- Opening checklist
- Executing all food tickets
- Knowledge of kitchen sanitation and cleanliness
- Knowledge of major causes of food borne illnesses and temperature prevention
- Knowledge of food handling and storage, as well as how to avoid cross contamination.
- FIFO and organization of walk-ins and low-boys
- Proper handling of ice and tableware
- Proper handling and storage of chemicals
- Usage of sanitization solution and spray
- Station breakdown & cleanliness
- Knowledge of kitchen terminology and equipment
- Proper usage of tools
- Food presentation and plating
- Measurements & recipes
- Food dating and labels
- Controlling waste and storage
- Closing checklist
- Customer service
- If food prep/delivery person is out on a delivery, the line cook should jump back-and-forth between helping with food prep and completing tickets.
- Line cook should be the most expertly versed in all the recipes and how to prepare them.
- If there is ever a situation where the expo is overwhelmed, or is not on the premises, then
- Knowing how to expo all of the food should be part of the line cook training. It is
- Promotion should either be line cook in Soho, since the menu is far more extensive, or
- Always come to work with a clean uniform.
- Check your duties for the day by reviewing prep list, cooler pull list, etc.
- Maintain a safe, clean, and organized workstation and walkway in the prep areas
- Follow the recipes to meet the company standards
- Ensure that proper preparation procedures have been completed
- Prepare the cooking areas for the shift.
- Maintain the highest level of food quality.
- Communicate with coworkers, service staff and management.
- Be aware of what is happening in the Front-of-the-house (I.e. unexpected rush of people)
- Account for every food item used.
- Maintain a clean and safe kitchen.
- Follow all health and safety regulations.
- Follow all restaurant regulations.
- Control and limit waste.
- Communicate problems and ideas to management.
- Maintain all kitchen equipment and utensils.
- Keep kitchen area clean and organized.
- Follow proper rotation procedures.
- Follow the recipes to meet the restaurant's standards.
- Be a team player—support and assist your fellow team members whenever possible.
- Must be able to perform simple math calculations and follow directions for equipment
- Must be able to speak and listen to staff and managers for cooking instructions.
- Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.
- Must have the ability to stand and walk for extended periods of time.
- Must have the ability to lift, stoop, and bend.
- Must exhibit hand coordination and dexterity for rapid productions.
- Must have the ability to lift pots, pans, products, and other items weighing up to 50
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Line Cook - Bozeman, United States - La Esquina
3 weeks ago
Description
Summary of PositionCook food for consumption by the customer. Prepare consistent, high-quality food in
conformance with the restaurant's standards. Maintain a sanitary kitchen and workstation.
Position:
Line Cook
Supports:
Prep Cook
Reports to:
Café Manager
Line Cook
Primary Roles
o temps for meats, fish, dairy, eggs, etc.
Quality control:
o -all food items that come out are cooked, garnished, and plated correctly.
Food storage:
walk-in, freezer, dry
expo
Succession
Duties and Responsibilities
More detail about La Esquina part of La Esquina NYC, please visit