Under the guidance of the sous chefs and the Executive Chef all line cooks must be responsible for making sure the food is prepared to the exact specifications according to BRG guidelines and standards. 

•   Assumes 100% responsibility for quality of the product served.

•   Must be familiar with an array of kitchen equipment and utensils, such as broilers, fryers, ovens, grills, combi ovens, slicers, robot coupe, etc. Must also be familiar with U.S. Liquid & Weights Measurements verses the Metric System.

•   Maintains a clean and sanitary work station that must meet, if not exceed, Health Department standards.  Must have a valid Suffolk County Department of Health Food Handlers Certificate.

•   Must comply with all Kitchen Employee Policies as outlined in the Chef’s Manual.

•   Has working knowledge, and uses in his/her daily procedures, the following operational forms and procedures:

o   Mise en Place Sheets

o   Food Ordering Sheets

o   Waste Sheets                        

o   Labor Schedules (i.e. HotSchedules)

o   Cleaning Checklist

•   Follows all proper plate presentation and recipes as outlined in the recipe book; prepares a variety of meat, poultry, grains and vegetables during service.

•   Assists in the cleaning, sanitation and organization of the entire kitchen, including walk-ins, freezers and all storage and dish areas.

•   Attends all scheduled employee meetings.

•   Available to work all scheduled shifts and holidays.