EO-NO-130 Line Cook

·        Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers, and a variety of other kitchen equipment according to restaurants standardized recipes 

·        Fulfills shift requirements during a variety of meal periods including breakfast, lunch, and dinner 

·        Assumes full 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 smooth service 

·        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 

·        Assists in food prep assignments during off-peak periods as needed 

·        Closes the kitchen properly and follows the closing checklist for kitchen stations while assisting others 

·        Closing station according to Lodge standards of cleanliness, while assisting team members 

·        Sweeping and mopping line and prep areas 

·        Performs other related duties as assigned by the Kitchen Management Team