Line Cook

The position of line cook consists of managing the daily preparation of food items for a station or a specific area in a kitchen and cooking and plating all food orders in an efficient, healthful and attractive manner.

Tasks

• Present food using proper plate presentation techniques;
• Check and maintain coolers and storage areas for cleanliness, quantity and quality of food;
• Requisition of food with necessary approvals according to policy;
• Take proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment;
• Work in a team-oriented environment and under demanding conditions;
• Prepare stocks, soups, cold soups, sauces, bisques or mayonnaise for serving;
• Prepare and cook meat, poultry, fish and seafood;
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Completing all tasks, in order, on the prep list from the sous chef or other kitchen manager
• Follow food safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness 
• Stocking and setting up the kitchen stations
• Breaking down and cleaning the kitchen stations
• Labeling and stocking all ingredients
• Ensure ingredients and final products are fresh
• Washing, chopping and sorting ingredients like fruits, vegetables and meats
• Measuring quantities of seasonings and other cooking ingredients
• Follow recipes, including measuring, weighing and mixing ingredients
• Cook menu items to the restaurants standard, maintaining consistency in process and presentation
• Present, garnish and arrange final dishes
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Maintain food safety and sanitation standards
• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

Qualifications and requirements 

• A high school diploma or equivalent;
• Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action;
• Ability to give full attention to what other people are saying.
• Ability to work as part of a team
• Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and sometimes customers
• Calm demeanor to work in a high-stress, fast-paced environment 
• Accountability for the dishes they prepare measuring up to the expectations of management and customers alike
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant
• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
• Ability to stand for hours at a time, handle heat and work shifts

• The first Chart House was opened in Aspen, Colorado in 1961 by Joey Cabell and his partner Buzzy Bent. Joey and Buzzy opened their second restaurant in Newport Beach, California in 1963. In February 1968, Joey opened the Chart House Waikiki as the sole owner. He subsequently sold his interest in the mainland stores, retaining only the land and building of the Aspen site. • This restaurant was nearly destroyed in December 1975, by a fire that swept the building. The management and employees worked for one year to rebuild the Chart House and reopen in 1976.• In August 2020, the Chart House temporarily closed due to COVID. Joey has persevered once more to reopen again in April 2021 for the 53rd year, this time with a new strong partnership.• We have for many years been friends with and worked together with the owners, management, and employees of the “Chart House Chain”, as it has come to be called. However, we are the only independent store and were, of course, the original Chart House in Hawaii. • We pride ourselves on being the original and being owned by the man who created the Chart House concept. We certainly hope that as a new Chart House employee, you too will be proud of the establishment for which you now work. We look forward to having you with us for a long time!

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