Grill and Hotline Cook

Positions Open (3): LINE COOK, PREP COOK, SAUTE AND GRILL COOK

(Hot Line)

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

kitchen equipment.

 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

manager-on-duty.

Qualifications:

 A minimum of 2 years of experience in kitchen preparation and cooking.

 Must be able to communicate clearly with managers, kitchen and dining room

personnel.

 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

hours).

 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.

CONTACT: JOBS@FAVAPOT.COM

NO CALLS, EMAIL ONLY