LINE COOK
-Prepare and cook menu items according to recipes and restaurant standards.
-Operate kitchen equipment like grills, fryers, and ovens
-Keep their assigned cooking station stocked with ingredients, utensils, and tools.
-Make sure the station is clean, organized, and ready for service.
-Multitask to cook multiple items simultaneously while maintaining quality and speed, especially during rush hours.
-Follow food safety standards, including proper food storage, handling, and cooking temperatures.
-Work with other line cooks, expediters, and servers to ensure dishes are prepared on time and properly plated.
FOOD PREP
-Wash, chop, slice, dice, and measure ingredients needed for brunch items.
-Prepare batters, sauces, marinades, or dressings as required.
-Stock ingredients and supplies in the kitchen and prep areas.
-Label and date food items for proper rotation (first in, first out).
-Provide line cooks with prepped ingredients during service to help speed up food preparation.
-Clean prep areas, cutting boards, knives, and equipment.
-Properly throw food waste and maintain a clean working environment.
-Ensure stations are set up with prepped ingredients, utensils, and other necessary tools.
-Maintain high standards of sanitation, food safety, and hygiene.