Setting up cook stations and stocking them with the necessary prep supplies
Preparing food on the line, as needed, by cutting, mixing, chopping, and making sauces
Cooking items on the line by grilling, frying, chopping, sautéing, and broiling to quality guidelines and standardized recipes
Maintaining cleanliness and hygiene standards (like creating and following a restaurant cleaning checklist) that comply with state and local food safety and sanitation regulations
Handling and storing food safely and properly
Takes inventory counts before and after shifts, completes food inventory or storage sheets.
Minimum 2 years experience as Line Cook / Commi Chef
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