Line Cook

## Description
**Line Cook - Sauté Station**

Job Summary

• Prep items required for the workstation according to par specifications or direction from the Sous chef.
• Prepare all food items according to club recipes and standards.
• Sets up sauté station
• Prepares all sauté items on the menu when ordered
• Prepare sauces and accompanying garnishes for the station
• Serve items within established portions and presentation standards
• Follows standard recipes when pre-preparing and preparing all items
• Notifies Sous Chef of expected shortages
• Ensure that the assigned work area and equipment are clean and sanitary
• Maintains a neat, professional appearance and always observes personal cleanliness rules.
• Cleans and sanitizes the sauté station
• Set up, maintain, and break down the workstation
• Adheres to state and local health and safety regulations
• Maintains the highest sanitary standards
• Assists with other duties as assigned by the Sous chef
• Stores food properly, labeled and dated

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• **Line Cook - Grill and Broil Station**

Job Summary

• Grill and broil all food items according to club recipes and standards
• Prep items required for the workstation according to par specifications or direction from the Sous chef.
• Sets up broiler station
• Broil and grill all items on the menu when ordered
• Prepares sauces and accompanying garnishes for the station
• Cleans and sanitizes the broiler station
• Serves items within established portions and presentation standards
• Notifies Sous Chef of expected shortages
• Ensure that the assigned work area and equipment are clean and sanitary
• Maintains a neat, professional appearance and always observes personal cleanliness rules.
• Set up, maintain, and break down the workstation
• Adheres to state and local health and safety regulations
• Maintains the highest sanitary standards
• Assists with other duties as assigned by the Sous Chef
• Stores food properly, labeled and dated

• ---
• **Line Cook - Fryer Station**

Job Summary

• Responsible for the preparation of vegetables, starches, and fried menu items à la Carte
• Having all your mise en place on your station.
• Prepares items required from the station according to prep sheets or the Chef's instructions. Prepare products assigned to the workstation during service.
• Carefully follow standard recipes when pre-preparing and preparing all items.
• Cleans workstation
• Assist with the preparation of other food products on the serving line as needed.
• Consistently uses safe and sanitary food handling practices.
• Stores food properly, labeled and dated.