Line Cook – Brick Jobs

Brick Pizzeria & Ristorante
Hot line cooks & Pizza cooks
Job Brief
We are looking for a professional line cook to prepare food to the chef's exact specifications and to set up stations for lunch, and dinner service. Line & Pizza cook duties will consist of assisting the chef team with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.
Essential Duties And Responsibilities
★ FOLLOWS RECIPES and PROCEDURE 100%
★ Prepares all the food items as directed, in a sanitary and timely manner
★ Portions food products prior to cooking according to standard portion sizes and recipe
specifications
★ A line cook also assumes 100% responsibility for quality of the products that is served
★ They have to train any new members of the kitchen staff regarding the work culture of
the kitchen
★ Stocks and maintains sufficient levels of food products at line stations to assure a
smooth service period
★ Following proper plate presentation and garnish set up for all dishes is also done by a
line cook
★ All cooks are also tasked to track and report any food waste
★ A line cook must also handle, store and rotate all the products properly on their station
★ All line cooks are assigned to prepare dishes for customers with food allergies or
intolerances
★ Maintains a clean and sanitary work station area including tables, shelves, grills, broilers,
fryers, sauté burners, flat top range and refrigeration equipment
★ A line cook MUST COMPLETE OPENING/CLOSING DUTIES
★ Complete night-end kitchen cleaning list with other kitchen members (this will be checked by the closing manager)
★ Assists in food prep assignments during off-peak periods as needed.
★ Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists
others in closing the kitchen
★ Attends all scheduled employee meetings and brings suggestions for improvement
★ Responsible for completing daily cleaning checklist at shift end
★ When complete help the next person TEAMWORK!!
Weekly/Daily Checklist / Schedule Of Duties

• Immediately ask the Chef or manager-on-duty about menu specials and any other
• Always come to work with clean clothing.
• Always arrive at least 5 minutes before your scheduled time.

product, menu issues you should be aware of.

• Count your opening product inventory; place all products in its proper location.
• Always observe and complete opening and closing checklists.
• Clean and organize your area if necessary.
• Stock your food products and any equipment needed for station. Rotate products so that

product from the prior shift is used first.

• Make certain you have all the product need to assure a smooth service period. Notify the

Chef or the manager- on-duty if you lack any products needed.

• Check thermostat settings of grills, ovens, fryers and other kitchen equipment and adjust
• Set and prepare station area and be ready for orders 15 minutes prior to service.

if necessary.

• Double check your product levels to ensure that you won't have to leave your station

during peak periods.

• Follow recipe instructions EXACTLY as they are stated - ensure the quality, portion size,
• Clean as you go - maintain a clean station and work area THROUGHOUT THE DAY.

cooking time and consistency of every item that leaves your station.

• Be available to perform prep work during slow periods. Check in with the Chef for a prep

work assignment during slow periods.

• Be a TEAM player - support and assist your fellow team members whenever possible in

Whatever Functions Are Required.

• Ensure that all cooking equipment used is operating correctly and at the proper

temperature.

• Report any broken or malfunctioning equipment
• Prepare only what is on the Daily Prep List.
• ALWAYS follow safe food handling practices.
• Use our product labeling system to label, date, rotate and store all food products.
• Do not work more than scheduled hours unless directed by the Chef or
• Know and follow proper plate presentation and garnish set up for all dishes.

manager-on-duty.

• Always check with Chef or manager-on-duty prior to checking out.

Weekly hood cleaning is scheduled for p.m. cooks on Monday nights. This cleaning process is critical to maintaining our facility!!