DESCRIPTION
The line cook is responsible to ensure that food is made to the exact specifications of the establishment and the chef. Responsible for daily chores of preparing food items in the pantry, stations or any other areas of the kitchen. Follow specifications like portion control, presentation specifications and unique recipes. Possess an understanding and knowledge on use and maintenance of all equipment in the station. Prepare and cook food items as required in a clean and timely manner.

EXAMPLES OF WORK
Work may include but is not limited to the following examples:
Prepare and cook all menu items in accordance with standards established by Chef.Stock and maintain sufficient levels of food on the line.Clean and maintain stations while exercising safety and sanitation protocols.Ensure proper covering and storing food items according to standards and procedures so as to ensure quality and safety of food.Prepare food for consumers who have any food allergies or intolerances.Serve food in the required portion size and at the proper temperature.In case of any accidents or incidents, follow the proper reporting procedures to facilitate follow-up and prevention.Assist in the sanitation, cleaning, proper organization of the kitchen, storage areas and walk-in coolers.Perform standard and any extra sanitary measures including but not limited to sweeping of floors and cleaning of surfaces after each meal.Report any shortages and/or potential violations to manager immediately.Perform related duties, as assigned.