Line Cook

French Pantry•Jacksonville, FL

10d•Onsite

About The Position

The Line Cook is responsible for cooking meats, fish, vegetables, soups, and other hot food products. This role also involves preparing and portioning food products prior to cooking, as well as performing other duties in food and final plate preparation, including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. The Line Cook will promote and act in a manner consistent with the mission of Legacy Restaurant and its affiliates to provide a unique and extraordinary experience to all in a manner that earns loyalty from guests and team members.

Requirements

Two or more years of experience in kitchen preparation and cooking
At least 6 months experience in a similar capacity
Able to communicate effectively with managers and kitchen personnel
Able to reach, bend, stoop and frequently lift up to 40 pounds
Able to work in a standing position for long periods of time (up to 9 hours)

Responsibilities

Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, grills, roasters, and other kitchen equipment.
Ensure freshness of food and ingredients by checking for quality, keep track of old and new items, and rotate stock.
Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Responsible for the quality of products served.
Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Follow proper plate presentation and garnish set up for all dishes.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Assists in food prep assignments during off-peak periods as needed.
Substitute for or assist other cooks during emergencies or rush periods.
Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
Attend all scheduled employee meetings and offers suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Keep records and accounts.
Estimate expected food consumption, procure food from storage.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.