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  • Job Description: Title: Reports To: Kitchen Manager Over Time: Non-Exempt

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    Michael John
    218 views2 pages
    This job description is for a line cook/butcher who will accurately and efficiently cook meats, fish, vegetables and other foods. Their responsibilities include portioning and preparing foods prior to cooking, cooking foods using various methods like grilling and sautéing, plating cooked items attractively, and maintaining clean and sanitary work stations. They must have at least 2 years of kitchen experience, be able to lift up to 40 pounds, stand for long periods, and follow recipes and health standards.

    Original Description:

    ok sip mantap

    Original Title

    54_Line-Cook

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    This job description is for a line cook/butcher who will accurately and efficiently cook meats, fish, vegetables and other foods. Their responsibilities include portioning and preparing foods prior to cooking, cooking foods using various methods like grilling and sautéing, plating cooked items attractively, and maintaining clean and sanitary work stations. They must have at least 2 years of kitchen experience, be able to lift up to 40 pounds, stand for long periods, and follow recipes and health standards.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    218 views2 pages

    Job Description: Title: Reports To: Kitchen Manager Over Time: Non-Exempt

    Uploaded by

    Michael John
    This job description is for a line cook/butcher who will accurately and efficiently cook meats, fish, vegetables and other foods. Their responsibilities include portioning and preparing foods prior to cooking, cooking foods using various methods like grilling and sautéing, plating cooked items attractively, and maintaining clean and sanitary work stations. They must have at least 2 years of kitchen experience, be able to lift up to 40 pounds, stand for long periods, and follow recipes and health standards.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    Job Description

    LINE COOK / BUTCHER, PREP COOK, SAUTE AND GRILL


    Title:
    (Hot Line)

    Reports to: Kitchen Manager

    Over Time: Non-exempt

    Summary of Position:
    Accurately and efficiently cook meats, fish, vegetables, soups and other hot food
    products as well as prepare and portion food products prior to cooking. Also
    perform other duties in the areas of food and final plate preparation including
    plating and garnishing of cooked items and preparing appropriate garnishes for all
    hot menu item plates.

    Duties & Responsibilities:


    ƒ Prepares a variety of meats, seafood, poultry, vegetables and other food
    items for cooking in broilers, ovens, grills, fryers and a variety of other
    kitchen equipment.
    ƒ Assumes 100% responsibility for quality of products served.
    ƒ Knows and complies consistently with our standard portion sizes, cooking
    methods, quality standards and kitchen rules, policies and procedures.
    ƒ Stocks and maintains sufficient levels of food products at line stations to
    assure a smooth service period.
    ƒ Portions food products prior to cooking according to standard portion sizes
    and recipe specifications.
    ƒ Maintains a clean and sanitary work station area including tables, shelves,
    grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top
    range and refrigeration equipment.
    ƒ Prepares item for broiling, grilling, frying, sautéing or other cooking methods
    by portioning, battering, breading, seasoning and/or marinating.
    ƒ Follows proper plate presentation and garnish set up for all dishes.
    ƒ Handles, stores and rotates all products properly.
    ƒ Assists in food prep assignments during off-peak periods as needed.

    FORM HR-54
    ƒ Closes the kitchen properly and follows the closing checklist for kitchen
    stations. Assists others in closing the kitchen.
    ƒ Attends all scheduled employee meetings and brings suggestions for
    improvement.
    ƒ Performs other related duties as assigned by the Kitchen Manager or
    manager-on-duty.

    Qualifications:
    ƒ A minimum of 2 years of experience in kitchen preparation and cooking.
    ƒ At least 6 months experience in a similar capacity.
    ƒ Must be able to communicate clearly with managers, kitchen and dining room
    personnel.
    ƒ Be able to reach, bend, stoop and frequently lift up to 40 pounds.
    ƒ Be able to work in a standing position for long periods of time (up to 9
    hours).
    ƒ Must be able to follow printed recipes and plate specifications
    ƒ Must maintain personal hygiene in accordance to Houston Health Department
    standards for Food Service Employees.

    FORM HR-54

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