Junior Line Cook - Fine Dining - ApprenticeshipStandardsDotOrg

Junior Line Cook - Fine Dining

USDOL

National (OA)

Documents

Individual state requirements may vary. Please contact your local apprenticeship office to ensure this version is suitable to your state’s requirements.

Work Process Schedule

Work Process Content

On the Job Training

Anonymous

Skills

Dishwasher

Maintains cleanliness and organization: Maintain the routine of keeping all dishes, utensils, & kitchen equipment cleaned and sanitized based on health & safety standards. Operate dishwashing equipment and ensure that all cleaning products are at the correct levels.
Supports kitchen operations through every type of restaurant volume: Clean, dry, and restock all necessary dishes, cutlery, glassware, & kitchen equipment to match the flow of service.

Kitchen Porter

Receiving, unpacking, & organizing deliveries: Ensure that all orders match invoices, deliver any invoice errors to management, unpack & store all inventory in designated areas.

Prep

Ingredient preparation & recipe assembly: Understand the correct manner in which to prepare for each menu item, understand how to read and accomplish pars, ensure stocking stations are prepared for food service.
Maintain cleanliness and assist during peak hours: Understand the responsibilities required to keep a clean and organized station, maintain flexibility to assist with extra activities during peak hours

Fry

Operating fryers & maintaining quality: Monitor oil temperatures, maintain cleanliness around equipment, ensure all ingredients being used follow the restaurant standards
Preparing fried menu items: Knowledge of each menu item necessary for this role, ability to have successful communication with chef & expo, adhere to food safety guidelines, prepare designated plates in a timely manner coordinated with the rest of the ticket items

Garmo

Prepare and present all food to restaurants standards: Make sure foods are being stored at correct temps, make sure garnishes and plates meet presentation standards, maintain cleanliness & stocking of station
Successfully collaborate with other kitchen team members to ensure the timeliness of “out first” & “with entree” items

Food Safety & Sanitation

Personal hygiene: Showing up to work with professional presentation, maintaining clean hands & glove changes throughout prep & service, wearing long hair back during the shift
Safe food practices: Understand cross-contamination prevention practices, dictate the correct food storage processes, maintain temperature controls & correct thawing and freezing procedures
Practice correct cleaning, sanitization, food storage, & labeling.
Allergen awareness: Take precautions to prevent allergyspecific cross contamination, be aware of menu items that have common allergies & intolerances

Mastery of Jr. Line Cook Responsibilities

Preparation, presentation, & menu knowledge: Knowledge of each menu item, exact ingredients, and presentation to meet restaurant standards
Quality control: Ensuring all menu items reaching the line have been made correctly involving taste, presentation, portion size, etc.
Maintain cleanliness & stocking: Restocking, cleaning, & sanitation are done throughout shift to avoid any hiccups in service

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