Cook II-51600

The purpose of a Line Cook is to prepare food items for food outlets according to designed menus, recipes
and sample photographs

Uses the kitchen manual regarding recipe samples and all preparation methods.

Demonstrates safe and proper use of equipment at all times. Perform duties in a safe manner.

Reduce and keep waste to a minimum.

Practice basic sanitation and stock rotation and refrigerator cleanliness; keep all work areas clean and tidy.

Demonstrate proper production of food items, working efficiently to achieve maximum productivity. Prepare cold food items while adhering to recipe file. Monitoring taste and visual appearance. 

Proficiently perform duties on cold entree lines, as well as duties involving food preparation as required.

Label, date, store and rotate all products while maintaining assigned stock levels. Control food items requested, ensuring stock is maintained without over production.

Notify Outlet Manager of storeroom requisitions needed for all products the day before there delivery.

Attend department pre-shift meetings to review job list for daily food production.

Cook or otherwise prepare food according to recipe.

Cut, trim, and bone meats and poultry for cooking.