Line Cook II

Job Overview

Responsible for cooking and preparing food for the main dining room or other outlets. The 2nd line cook accurately and efficiently cooks menu items and specialty food products as well as prepares and portions food products prior to cooking. Performs other duties in the areas of food and final plate preparation and presentation, including plating and garnishing of cooked items.

Essential Duties and Responsibilities

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items using recipes or direction from others for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, and rotates all products properly.
• Completes required tasks within assigned time frames.
• Tracks and reports any food waste.
• Assists in food prep assignments during off-peak periods as needed.
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Cooks only items generated from the restaurant point-of-sale system
• Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager.
• If a meal is returned for any reason, correct the problem, and report the return to the manager.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the manager-on-duty.

Qualifications 

• High school diploma required and one (1) year of work experience in field.
• Must have the ability to follow instructions, ability to perform assigned tasks under limited supervision.
• Must be able to communicate clearly with managers, kitchen, and dining room personnel.
• Must be able to work in a standing position for long periods of time (up to 10 hours).

Physical Demands and Work Environment

• The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.  The employee is occasionally required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• While performing the duties of this job, the employee is regularly exposed to risks associated with travel between buildings and back and forth to other areas as may be required due to business demands. The employee is occasionally exposed to fumes or airborne particles, including second-hand environmental smoke. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult guests or staff members. The noise level in the work environment varies from light to moderate.

Licenses, Certifications, Registration: Requires a Pari-Mutuel License.