Line Cook

The Line Cook is a professional cook whose job is to produce all assigned menu items in an efficient and consistent manner while following the specifications, recipes and techniques of the company. Duties and Responsibilities: Develop and maintain a comprehensive knowledge and understanding of MTJ and its standards, procedures, products, and services. Stay up to date on off menu products, specials, etc. Sets up and stocks food items and other necessary supplies Prepares food items by cutting, chopping, mixing, and preparing sauces Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, to ensure safe and sanitary food-handling practices Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, coolers, freezers, and other kitchen equipment Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures Closes the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen Qualities of a Line Cook: Ability to communicate openly and clearly Sense of urgency - the need to finish a task quickly and effectively Ability to keep calm under pressure Ability to take instruction, especially under pressure Ability to multitask and stay organized Attention to detail, cleanliness, and sanitation Experience with various cooking methods and procedures Team player Requirements: At least 18 years of age Clean and hygienic appearance Ability to stand, walk, bend etc for extended periods and lift up to 40 pounds Ability to work nights, weekends, and holidays Read and understand English language