Line Cook

Job summary:

Prepares food according to supervisor’s specifications and recipes
Must be able to work nights and weekends.

Maintain quality standards of food and beverage service by preparing and presenting menu items according to company standards and supervisor’s direction
Ensure clean and orderly workspace by adhering to public health codes, sanitation and safety policies
Verify product stock and rotate as necessary, informing supervisor of item or equipment that needs to be ordered; may be responsible for ordering at supervisor’s discretion
Complete approved opening duties at the beginning of each day
Complete approved closing duties at the end of each day by organizing, cleaning and sanitizing workspace

Maintain effective communication skills by interacting professionally with co-workers
May be required to assist in training other cooks
Implement and support all AGC initiatives and programs as requested by management

High school diploma required, 2 years of related experience or equivalent combination of education and experience
Ability to operate the following equipment is required: convection and conventional oven, fryer, broiler, salamander, slice, mixer, food processor, dish washer and all small wares and utensils
To perform this job successfully, the individual should possess math skills required to complete food preparation and ordering job functions
The ability to read food orders in English.
The ability to follow verbal and written instructions
Specialty/Technical training preferred