The position of line cook consists of managing the daily preparation of food items for a station or a specific area in a kitchen and cooking and plating all food orders in an efficient, healthful and attractive manner.

Tasks

• Present food using proper plate presentation techniques;
• Check and maintain coolers and storage areas for cleanliness, quantity and quality of food;
• Requisition of food with necessary approvals according to policy;
• Take proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment;
• Work in a team-oriented environment and under demanding conditions;
• Prepare stocks, soups, cold soups, sauces, bisques or mayonnaise for serving;
• Prepare and cook meat, poultry, fish and seafood;
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Completing all tasks, in order, on the prep list from the sous chef or other kitchen mana...