Line Cook - DeRomo''''s

The Cook is to prepare and cook all food products as required by the Restaurant Chef. To keep the kitchen clean, neat, and organized at all times. To help do all other duties in the kitchen including ware washing, receiving, and taking of inventories.

Seasonal

Essential Functions:

• Sets up workstation as required including turning on all equipment necessary for the days functions.
• Show up for work on time and in proper uniform (clean, neat and well groomed. Chef coat, black non- slip shoes, white tee shirt, chef pants, apron and hat.)
• Clean, cut, cook and properly store meat, fish and poultry
• Prepares all food items required for levels of business.
• Ensures the highest quality, presentation and freshness of all foods served.
• Sweeps & mops kitchen floors at end of each meal period and after each spill; empties and cleans all trash cans when full or at the end of shift
• Assist in stocking and rotating food items on a daily basis
• Assist in the taking of monthly inventories.
• Stocks paper towels and hand soap at both hand sinks in kitchen.
• Cleans kitchen equipment such as vent hoods, steam tables, hot boxes, vapor box, carts, speed racks, ovens, grills ECT; cleans and organizes storerooms.
• Notifies supervisor of any malfunctioning equipment or unsafe conditions.
• Prep certain staple foods (salads, cut potatoes, cut meat etc.)