Line Cook

Cranes Spanish Kaiseki; Washington (District of Columbia); On-site; USD 80,000 - 100,000; Full time

Job description

The primary responsibility of the Kitchen staff is to perform basic food preparation and operate a specific station, either individually or with others. All duties must be performed in accordance with restaurant policies, practices, and procedures.

Responsibilities include:

1. Monitoring and maintaining cleanliness, sanitation, and organization of assigned work areas.
2. Transporting supplies from the storeroom and stocking them in designated areas.
3. Starting prep work for items needed for the shift.
4. Preparing all menu items following recipes and yield guides.
5. Ensuring all requisitions are processed properly and placed in the designated area.
6. Properly labeling and dating all products to ensure safekeeping and sanitation.
7. Meeting with the Assistant Chef to review assignments, anticipated business levels, changes, and other relevant information.
8. Completing opening duties, such as setting up the workstation with required tools, equipment, and supplies.
9. Inspecting the cleanliness and working condition of all tools, equipment, and supplies.
10. Checking the production schedule and pars, establishing priority items for the day, and informing the Assistant Chef of any supplies needed.
11. Preparing after the meal period for the next meal service.
12. Performing all other job-related duties as requested.