Line Cook

Responsibilities

Tasks

•    Prepare and cook complete meals or individual dishes and foods
•    Prepare dishes for customers with food allergies or intolerances
•    Prepare and cook special meals for patients as instructed by dietitian or chef
•    Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
•    Inspect kitchens and food service areas
•    Clean kitchen and work areas
•    Set up and stocking stations with all necessary supplies.
•    Food preparation for service (including but not limited to vegetables, meat, fish, frying).
•    Responsible for ensuring food and safety protocol is met.
•    Prepare dishes on the menu according to company standards of food quality and time
•    Stock and maintain sufficient levels of prep at all times to ensure a smooth service flow.
•    Ensuring quality checks of dishes are up to restaurant standard.
•    Maintaining a clean and sanitary workstation including the line station, preparation area and refrigeration equipment.
•    Maintaining, organizing, running the dish pit and supporting the hourly dishwasher when it is required.
•    Comply with sanitation regulations and safety standards.
•    Perform daily clean of station
•    Occasional deep cleaning of the kitchen, as required
•    Maintain a positive and professional work environment.
•    communicate with MOD during service
•    Aid the MOD with inventory count at the beginning of each month
•    Other duties as assigned and required
•    FIFO ( First In First Out) properly used.

Credentials

Certificates, licenses, memberships, and courses 

• Safe Food Handling certificate

Experience and specialization

Cuisine specialties

• Sushi preparation techniques
• Japanese cuisine

Additional information

Security and safety

• Criminal record check

Work conditions and physical capabilities

• Attention to detail
• Fast-paced environment
• Work under pressure

Benefits

Health benefits

• Dental plan
• Vision care benefits