Line Cook

Position Title: Line Cook Reports To: Restaurant Chefs Job Level:Line Employee The Brand Jean-Georges Vongerichten is one of the world’s most famous chefs whose skills extend far beyond the kitchen. A Savvy businessman and restaurateur, Jean-Georges is responsible for the operation and success of a constellation of three and four star restaurants worldwide.

Strategic Intent The entire culinary team must understand and implement the standards and the v ision of Jean-Georges Vongerichten, while following all directives of all Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards.

Cooks are responsible for following Company recipes at all times. Organizational Structure Reports to Chefs Duties and Supporting Responsibilities ·To provide food as dictated by the menu, guests or management in a clean safe and timely manner.Keep a clean work area and a positive attitude, helping out wherever necessary to deliver a product that will exceed our guest’s expectations.

The ability to read, write and communicate verbally in English. The ability to follow directions and maintain good working relationships with supervisors and managers. The ability to follow proper payroll and uniform procedures. The ability to operate kitchen equipment safely and properly in the kitchen. The ability to utilize the computer system and to read all orders.

The ability to prepare and present on a timely basis all foods for meal service. The ability to handle all types of food and rotate it according to established procedure. The ability to work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation. The ability to work standing for up to ten hours in a kitchen environment.

The ability to ensure a clean, neat and organized work area. The ability to work flexible hours. The ability to cook a wide variety of foods in all modern and classical cooking techniques. The ability to work with cutlery in a proficient, safe and swift manner.

Education

and Training High School Diploma or Equivalent Two year degree or Apprenticeship Up to Date Sanitation Classes Physical Requirements Stand/Walk 8 – 12 hours a day Occasionally = 1/3 of the workday, frequently = 2/3 of the workday Lift or Carry 0-20 pounds frequently Lift or Carry 21-50 pounds occasionally Lift or Carry 51-100 pounds occasionally Bend frequently Squat frequently Kneel occasionally Climb occasionally Reach above shoulders frequently Perform repetitive hand motions frequently Other Physical Requirements Ability to stand and work in continuously in confined spaces for long periods of time Possess Sufficient dexterity to use all kitchen equipment Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods of time Ability to perform all duties in extreme temperature ranges