Line Cook at Counting House

Reports
To: Sous Chef, Chef de Cuisine, Executive Chef

General
Purpose: Accurately and efficiently cooks hot food products as well
as prepares and portions food products prior to cooking.

Also performs other duties in the areas of food and final plate preparation
including plating and garnishing of cooked items and preparing appropriate
garnishes for all hot menu item plates.

Specific
Responsibilities:

• Understands menu and techniques required
  to execute the dishes properly.
• Reports to work on time and ready
  to work scheduled shift.
• Able to work as part of a team focused on
  a common goal.
• Possesses and brings in the proper tools to do the job:
  microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons
  (the restaurant provides any other necessary tools).
• Understands
  the importance of tasting and seasoning the food properly, no matter how simple
  the dish.
• Understands how to work with different forms of heat
  and cooking methods.
• Receives and applies criticism in a positive
  manner, even from fellow employees.
• Understands and has experience using
  different kinds of proteins, fruits, vegetables, grains, dry goods, spices,
  vinegars, etc.
• Actively learns through inquiry.
• Keeps a clean
  and organized work station before, during, and post service.
• Knows
  station set up and pars to assist sous chefs in ordering and writing prep lists
  for the next day.
• Able to identify product quality
  and freshness.