Grill and Hotline Cook
Positions Open (3): LINE COOK, PREP COOK, SAUTE AND GRILL COOK
Reports to: Kitchen Manager
Summary of Position:
Accurately and efficiently cook meats, fish, vegetables, soups and other hot food
products as well as prepare and portion food products prior to cooking.
Duties & Responsibilities:
Prepares a variety of meats, seafood, poultry, vegetables and other food
items for cooking in broilers, ovens, grills, fryers and a variety of other
Stocks and maintains sufficient levels of food products at line stations to
assure a smooth service period.
Maintains a clean and sanitary workstation area including tables, shelves,
grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top
range and refrigeration equipment.
Prepares item for broiling, grilling, frying, sautéing or other cooking methods
by portioning, battering, breading, seasoning and/or marinating.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen
stations. Assists others in closing the kitchen.
Performs other related duties as assigned by the Kitchen Manager or
A minimum of 2 years of experience in kitchen preparation and cooking.
Must be able to communicate clearly with managers, kitchen and dining room
Be able to reach, bend, stoop and frequently lift up to 40 pounds.
Be able to work in a standing position for long periods of time (up to 9
Must be able to follow printed recipes and plate specifications
Must maintain personal hygiene in accordance to Fairfax Health Department
standards for Food Service Employees.
NO CALLS, EMAIL ONLY