Cook II (Line Cook)

Works collaboratively with other cooks and chefs de partie and keep them informed of issues as they arise.Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.Follow safe practices in the kitchen.Participate in trainings required by the managementMonitor quality of all meat produce and presentation.Responsible for quality and quantity control of all of there mise en place and plated dishes on their designated stationsMaintain refrigerator and kitchen in clean, organized manner.Practice FIFO storage in the fridges and freezers (First in First out).Be knowledgeable of Department of Health practices.Ensure that all food produce is properly labeled per Department of Health.Keep the temperature logs updated and ensure that it is always visible in the designated areas.Use the appropriate cutting boards assigned per food product / colors.Make the Executive Sous Chef or Sous Chef aware of any special products needed for coming functions.Follow SOP’s in place for kitchen, preparation and specific Raffles Boston task.Know and apply all local health department sanitation laws.Assess food portion size, visual appeal.Communicate with Chefs to indicate opportunities to reduce food wasteKnowledge of operating all stoves, ovens, grills and fryersServe safe certifiedPrepares proper foods on proper plateware.