Line Cook

Line Cook/Prep Cook Job Description

Reporting, Relationships
Position Reports to: Chef, Sous Chef or Kitchen Manager
Subordinate Staff: None

Basic Overview
Prepares, cooks and presents breakfast, lunch and dinner menu with speed and accuracy to high quality standards.

Essential Functions
1. Reports to work on time, ready to work
2. Uses excellent hygiene
3. Preps daily food to required PAR levels
4. Restocks work stations as needed
5. Communicates with wait staff in a timely and professional manner
6. Knows ingredient mix of all recipes and dishes
7. Accurately and artistically prepares and presents food
8. Correctly cooks all foods to temperature
9. Wears gloves and uses tongs as required
10. Works with speed and maintains professional work environment
11. Works without supervision in a professional manner.
12. Helps in any kitchen position that needs assistance.
13. Maintains a clean work area
14. Operates dish machine as need (Adheres to dishwasher standards and guidelines)
15. Removes all garbage.
16. Keeps prep kitchen, walk-ins, and cook line mopped, debris free and organized.
17. Cleans and wipes down all equipment
18. Attends to all cleaning as outlined in cleaning guidelines
19. Has a current food handlers permit or Serve-Safe Certification
20. Adheres strictly to eating policy
21. Performs additional responsibilities, although not detailed, as requested by a Chef, Sous Chef, or Kitchen Manager at any time.

Knowledge
1. Knowledge of sanitary guidelines.
2. Knowledge of all food production.

Skills/Aptitudes
I. Comprehensive understanding of the English language.
2. Ability to communicate effectively with co-workers and managers.

Working Conditions
1. This position will spend 100% of the time standing.
2. Occasional environmental exposures to cold, heat, and water.
3. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds
regularly.
4. Must be able to hear with 100% accuracy with correction.
5. Must be able to see 20/20 vision with correction.

Level
Works under supervision of Chef, Sous Chef, and Kitchen Manager.

Dulivia Ristorante Italiano is a new, upscale Italian restaurant concept located in Springdale Utah at the entrance to Zion National Park. Dulivia features an open scratch kitchen that will present dishes from the whole of Italy including a wide variety of house made pastas. The kitchen will be home to state of the art cooking equipment that will enable the kitchen team to truly enjoy their craft. Dulivia is seeking top notch restaurant professionals with Italian restaurant experience. If you love Italian food and the natural wonders of Southern Utah, then Dulivia Ristorante Italiano may have the perfect job for you!