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Line Cook II

Overview
This position assists the restaurant Chef and/or Sous Chef in all basic food preparation, performing cooking functions or prep production. Level is dependent on skills and experience.
Responsibilities
Perform all duties toward the goal of providing excellent guest service in an efficient manner.
Follow all policy, procedures and service standards.
Responsible for prep, set-up, service, clean up, and restocking of cooks line and appropriate prep areas.
Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
Ability to complete orders, by the plate or the pan, properly, according to approved menu specs and in a timely manner.
Ability to work from prep and par lists and follow standardized recipes. Commit food specifications to memory.
Develop and maintain positive communication and teamwork with all co-workers and supervisors.
Conducts themselves in a professional manner with the awareness that all actions and communications are within staffs view. Ensure a congenial atmosphere for all.
Maintain appearance and uniform standards.
Work quickly, efficiently, and safely with all kitchen equipment.
Qualifications
Previous line or batch cooking experience.
Knowledge of basic sanitation and kitchen equipment skills.
Comprehending and extending/converting recipes.
Ability to absorb large amounts of information in a short period of time.
Ability to follow directions.
Must be able to stand for long periods of time, approximately 8 hours.
Ability to work in a hot environment for long periods of time, approximately 8 hours.
Must be able to walk for long period of time.
Must be able to lift and carry a minimum of 25 pounds.
Must be able to bend, stretch, and reach for extended periods of time.

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