***RFI Response***
Line Cooks perform a variety of tasks associated with line cook services in fine dining establishment. Prepare food accurately and efficiently from menu in coordination with all other cooks and management to exact specifications of the restaurant. Working from a daily prep list: prep vegetables, fruits and stocks/soups/sauces, appetizers, hors d’oeuvre, desserts from scratch; portion meat and seafood/fish; read and prepare orders in timely manner working grill, saute, and cold food lines. Set up and stock stations with necessary supplies. Set up food stations for catering and assist with food preparation and traying and plating. Clean station equipment, sanitize all surfaces, put away all bowls, pots,
pans and utensils used in food preparation, and store leftover food as appropriate. Perform food safety and sanitation procedures including maintaining all health and safety guidelines. Assist in removing trash from kitchen to proper outdoor receptacles. Assist with cleaning kitchen floor areas and refrigeration interiors. Assist with receiving and storing food and beverage deliveries. Rotate products to ensure safe and fresh Ingredients. May also assist with dining room when needed, to include: cleaning tables; removing dirty dishes; replacing soiled table linens; setting tables; replenishing supply of clean linens, silverware, glassware, and dishes.
***Original Duties***
Cook and prepare a variety of food according to production guidelines and standardized recipes. Safely utilize a variety of utensils and equipment to prepare and cook all types of foods. Arrange, garnish, and portion food according to established guidelines. Properly store food by adhering to food safety policies and procedures. Cleans and sanitizes work areas, equipment, and utensils.
Employment period: Oct 1, 2026 – May 31, 2027
