The posting
Position: Line Cook II
Summary: To prepare all hot/cold food items. Be responsible for consistency and quality production and ensure all food is served according to specification, and work in conjunction with all line cooks.
Reports to: Executive Chef or Executive Sous Chef
Responsibilities:
Maintain kitchen sanitation in accordance with health department guidelines. Ensure the station is set for service 15 minutes before service. Required to learn all menu items produced by the assigned station. Perform work assignments to meet proper quantities within a necessary time frame. Refrigeration and serving of cold food. Production of orders. Always maintain safe food handling procedures.
Qualifications:
Display basic knife skills Minimum of 2 yrs. experience in fast fast-paced, culinary environment Ability to multitask Must be able to stand for 8+ hours per day Flexible Scheduling to include some nights, weekends, and holidays
Tools and Equipment
Cooking utensils and equipment: Pots, pans, dishware, silverware, glassware, food slicing machine, knives, oven, grill/stove, burners, microwave, and other appliances



