Description:

The Prep Cook, Line Cook and Lead Line Cook are the backbone of the kitchen. All of these positions are directly below the Sous Chef in a kitchen’s chain of command. It is the line cook’s job to prepare food orders for the restaurant, be a leader when the sous chef is absent, and to assure the smooth operation of the kitchen.

Expectations:

• Commences each shift by conferring with the supervisor to receive guidance on daily responsibilities and the tasks to be accomplished during that shift. • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock • Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, and roasters. • Follows written recipes and preparation lists meticulously to ensure that all food items are prepared correctly. • Skillfully prepares and dices meat, cheese, vegetables, and various food products. • Maintains the cleanliness and organization of work areas in strict accordance with state health and safety regulations. • Concludes each workday by cleaning kitchen appliances and equipment and ensuring they are turned off. • Demonstrates composure and maintains a calm demeanor on the line during service. • Arrives at work fully prepared and dressed in the appropriate uniform. • Logs working hours by clocking in and out for each shift. • Seeks supervisor's approval for all breaks before leaving the station. • Engages in professional and effective communication with both front and back of house staff. • Respond to guest feedback with appropriate urgency and professionalism. • Promptly reports any concerns or violations related to health and safety to the management. • Carries out any other tasks as delegated by the supervisor.

Requirements:

• A high school diploma or the equivalent combination of education and experience. • Preferably, at least 2 years of prior cooking experience. • Proficiency in oral and written communication. • Strong interpersonal skills. • Effective organization and planning abilities. • Maintains a high level of professionalism. • Demonstrates competence in project management. • Strong reading comprehension skills. • Exceptional time management skills. • Ability to lift 30+ lbs. • Ability to work standing for 8+ hours.

Three Levels of Knife Skills in Culinary Terminology:

1. Basic Knife Skills: At this level, individuals learn the fundamental techniques for handling and using knives. This includes proper knife grip, basic cutting techniques (such as chopping, dicing, and slicing), and knife safety.
2. Intermediate Knife Skills: In the intermediate level, individuals refine their cutting techniques, becoming more proficient in various cutting styles and achieving greater precision. They may also learn more advanced cuts, like julienne and brunoise, and develop speed and efficiency in food preparation.
3. Advanced Knife Skills: At the advanced level, individuals have mastered a wide range of knife techniques and can execute complex cuts with precision. They often work quickly and efficiently, and they may also learn specialized knife skills for specific cuisines or culinary applications. Advanced knife skills are typically required for professional chefs and culinary experts. These levels of knife skills are essential for culinary professionals and home cooks alike, as they form the foundation of efficient and safe food preparation in the kitchen.

Three Levels of Food Safety Knowledge:

1. Basic Food Safety Knowledge: At this level, individuals have a fundamental understanding of basic food safety principles, such as proper handwashing, avoiding cross-contamination, and ensuring that food is cooked and stored at safe temperatures. This level is typically for those who work in entry-level food service positions or for individuals practicing food safety in their homes.
2. Intermediate Food Safety Knowledge: Individuals with intermediate food safety knowledge have a deeper understanding of food safety practices. They are well-versed in the principles of HACCP (Hazard Analysis and Critical Control Points), proper food storage, and the prevention of foodborne illnesses. People at this level may include culinary students, kitchen staff, or food handlers with some experience in the industry.
3. Advanced Food Safety Knowledge: At the advanced level, individuals possess an extensive knowledge of food safety and may have received formal training and certification. They understand the intricacies of food safety regulations, are skilled in implementing safety protocols, and can develop and oversee food safety programs. This level is often attained by professionals in food quality assurance, food safety management, and regulatory compliance roles. These levels of food safety knowledge are essential in ensuring that food is handled, prepared, and served safely to prevent foodborne illnesses and maintain the quality and integrity of food products in both commercial and home settings.

Seventeen Cooking Techniques:

Cooking techniques refer to the methods and procedures used in the preparation and cooking of food. These techniques encompass a wide range of skills and methods that can significantly influence the flavor, texture, and appearance of a dish. Here are some common cooking techniques:

• Grilling: Cooking food over an open flame or heat source, often on a grill, to achieve a charred and smoky flavor. • Roasting: Baking food in an oven with dry heat, resulting in a browned and caramelized exterior. • Baking: Cooking food by surrounding it with dry, heated air, commonly used for bread, pastries, and casseroles. • Frying: Cooking food by submerging it in hot oil, which can be deep frying (submersion) or shallow frying (pan-frying). • Boiling: Cooking food by immersing it in boiling water, often used for pasta, vegetables, and eggs. • Steaming: Cooking food using steam, typically over boiling water, to retain its natural flavors and nutrients. • Sautéing: Quickly cooking small pieces of food in a small amount of oil or butter in a skillet or sauté pan. • Braising: A two-step cooking method that involves browning food in fat and then simmering it in liquid until tender. • Poaching: Cooking food by gently simmering it in a flavored liquid, often used for delicate proteins like fish and eggs. • Simmering: Cooking food over low heat in a liquid to develop rich flavors and tenderness. • Sous Vide: A precise method that involves vacuum-sealing food in a bag and cooking it in a water bath at a specific temperature. • Blanching: Briefly boiling food, then immediately cooling it in ice water to preserve color, texture, and flavor. • Broiling: Cooking food by exposing it to high, direct heat from above in an oven or broiler. • Griddling: Cooking food on a flat, hot cooking surface (griddle) to achieve even browning. • Smoking: Preserving and flavoring food by exposing it to smoke from burning wood chips or other combustibles. • Caramelizing: Heating sugar until it melts and turns into a golden or brown liquid, often used to add sweetness and color to dishes. • Deglazing: Adding liquid to a pan to dissolve and incorporate browned bits left on the bottom after sautéing or roasting. • Infusing: Adding flavors to liquids by steeping herbs, spices, or other ingredients in them.

Each cooking technique has its unique application and can be combined to create a wide variety of dishes, from simple to complex, allowing cooks to achieve a range of textures and flavors.

Line Cook

• 4 years of experience on the line • Intermediate Knife Skills • Basic understanding of all seventeen cooking techniques with a special focus on • Sauteing • Grilling • Frying • Boiling • Smoking • Intermediate Food Safety Knowledge • Keeps station clean during service and properly closes station • Positive Attitude • Teamwork • Demonstrates Proper Communication Skills • Professional appearance on the line (black pressed chef shirt, chef pants, black hat, and non-slip shoes)

The hourly rates are determined based on experience and the fulfillment of the responsibilities outlined above.