Graveyard Line Cook

Basic Functions: A line cook is responsible for the daily preparation of food items in the pantry, fry, broiler or grill stations or any other assigned area of the kitchen.   Essential Functions: Must be 21 years or older Sets up / stocks / breaks down station according to restaurant guidelines Prepares all food items as directed in a sanitary and timely manner Follows recipes, portion controls, and presentation specifications as set by the restaurant. Cleans and maintains station in practicing good safety, sanitation and organizational skills Properly labels, dates and rotates food product Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers Reports to manager when running low on product or equipment is not functioning properly