PRIMARY RESPONSIBILITIES
The Line Cook acts second-in-command in the kitchen, directing and managing cooks and other kitchen workers, and taking over when the Head Cook is absent.
Line Cook ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Head Cook.
Assumes all the duties of the Head Cook in the Cook`s absence.
In the absence of an Order Line / Expediter, you may take on their responsibilities.
PRIMARY RESPONSIBILITIES
The department head responsible for a food service establishment’s kitchen. Ensures kitchens provide nutritious, safe, eye-appealing, properly flavored food.
Maintains a safe and sanitary work environment for all employees.
Other duties include menu planning, controlling food cost.
Specific duties involve food preparation and establishing quality standards, and training employees in cooking methods, presentation techniques, and portion control
Ensures freshness and quality of food/beverage
May participate in ordering of food/drink and supplies.
PRIMARY RESPONSIBILITIES
Clears, cleans and resets tables after customers leave.
Maintains cleanliness of counters and floors
Maintains Order/cleanliness of condiment counter and replenishes used condiments to maintain freshness.
Stocks bar by rotating and filling up coolers with product.
Clears and cleans bar counter tops.
Cleans and sanitizes glassware and bar utensils.
Cleans and sanitizes bathrooms
Cleans bar and kitchen floor mats
Removes trash and disposes them in proper containers. Washes bins, when necessary.