Cook Line

Provide excellent quality and presentation of all food to the guests in a timely manner.

Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.

Item specifications, including preparation, execution, and presentation will be provided to you.

Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.

Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.

Maintain a clean workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.