POSITION SUMMARY
The Line Cook is responsible for working in conjunction with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia Restaurant.
ESSENTIAL RESPONSIBILITIES
Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications with minimal waste during all phases of recipe preparation, production and service.Food production and plating for service as directed by Executive Chef and Sous Chef.Stock, sauce and soup production.Accurate and expeditious butchering to include numerous cuts of meats, game, poultry and fish.Charcuterie production and execution as directed by Chefs, including but not limited to curing and smoking of fish, meats and poultry items, pate, terrine and sausage production and marinades, relishes and cold sauces.Assist in food preparation including browning, heating and reheating.