Line Cook

At the start of each shift Check that Daily Prep List is complete and sufficient
prep product is available for dinner service.
? Inform Kitchen / Dinner Supervisor immediately of prep shortages.
? Use our Standard Recipe Card for preparing all products.
? Portion food products prior to cooking according to standard portion sizes and
recipe specifications.
? Stock and maintain sufficient levels of food products at line station to assure a
smooth dinner service.
? Prepare item for broiling, grilling, frying, sautéing or other cooking methods by
portioning, battering, breading, seasoning and/or marinating.
? Prepares a variety of meats, seafood, poultry, vegetables and other food items
for cooking in broilers, ovens, grills, fryers and a variety of other kitchen
equipment.
? Assumes 100% responsibility for quality and presentation of products served.
? Communicate with service staff verbally and through use of the 86 board.
? Use and understand POS ticket system.
? Understand and comply consistently with our standard portion sizes, cooking
methods, quality standards and kitchen rules, policies and procedures.
Blue Wing Saloon 2 Line Dinner Cook Job Description
? Maintain a clean and sanitary work area including tables, shelves, walls, grills,
salamander, fryers, pasta cookers, sauté burners, convection oven, flat top range
and refrigeration equipment.
? Washes dishes as necessary
? Attend employee meetings and brings suggestions for improvement.
? Promptly reports equipment and food quality problems to Kitchen / Dinner
Supervisor.
? Follow proper plate portion, presentation and garnish set for all dishes.
? Handle, store and rotates all products properly.
? Understand and comply with Company Policies.
? Close kitchen properly and follow the closing checklist for kitchen stations. Assist
others in closing the kitchen.
? Sign off on dishwasher closing list.
? Perform other related duties as assigned by the Kitchen / Dinner Supervisor or
manager-on-duty.