Line Cook Jobs

Reports To: Kitchen Manager

Summary: The Line Cook cooks meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Activities & Responsibilities:

• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Responsible for the quality of products served.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Season and cook food according to recipes or personal judgment and experience.
• Turn or stir foods to ensure even cooking.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Follow proper plate presentation and garnish set up for all dishes.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Substitute for or assist other cooks during emergencies or rush periods.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Promote, work, and act in a manner consistent with the restaurant mission.
• Assists in food prep assignments during off-peak periods as needed.

Other related duties as required. The above statements describe the general nature and level of work only. They are not an exhaustive list of all required responsibilities, duties, and skills. Other duties may be added, or this description amended at any time.

Required Skills / Abilities:

• Commercial use:
• Keep records and accounts.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Prepare relishes and hors d'oeuvres.
• Excellent interpersonal and customer service skills.
• Bake breads, rolls, cakes, and pastries.
• Plan and price menu items.
• Ability to operate point-of-sale systems.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

o blenders, grinders, slicers

o broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers

o cutlery (boning knives, chefs' knives, paring knives)

o ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)

• Cutting machinery
• Slicing machinery
• Domestic knives (cementer knives, filet knives, utility knives)

Education / Experience:

• Point of Sale terminal
• Personal computers and Spreadsheet Software (Microsoft Excel)
• Inventory management software
• Recipe cost control software
• Menu planning software
• Must successfully complete restaurants training course.
• Previous experience as a Line Cook preferred.
• Food labeling systems

Physical Demands / Working Conditions:

• Must be able to lift, balance, and carry trays of food weighing up to 25 pounds.
• Prolonged periods of standing and walking.

Job Type/Salary:

• Day Shift and Evening Shift
• Range $11.00 - $45.00 per hour
• Part Time Non-Exempt
• Tuesday – Sunday; (weekend availability)

This Organization Participates in E-Verify.

The Keys Grill and Piano Bar and its subsidiary companies is an Equal Opportunity Employer. It is the policy of the company that we will recruit, hire, transfer, train, compensate, layoff, terminate and promote persons in all job titles, and ensure that all other personnel actions are administered, without regard to race, color, religion, national origin, sex, sexual orientation, gender identity, veteran status, and disability, or other legally protected status, and we will ensure that all employment decisions are based only on valid job requirements.