Line Cook

Job Type

Full-time

Description

JOB OVERVIEW: Responsible for the preparation, execution, and maintenance of assigned station scheduled for. Candidate must follow company directed specifications by performing the following duties.

POSITION DESCRIPTION:

•Positive attitude, willingness to learn and grow as an individual and team player.

•Ability to accept, digest, and apply constructive criticisms from leadership or trainer for the overall good of the individual and brand.

•Ensures all materials and supplies are available.

•Sets up each station according to established guidelines and requirements to ensure guest experience.

•Ensures that all foods are prepared according to established recipes and plating guidelines.

•Executes designated preparation stations without support under normal conditions.

•Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level.

•Follows all company HACCP documentation and procedures throughout daily shifts.

•Responsible for daily requisition of non-food and food products.

•Ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating.

•Assists management in training new Staff Members within department when applicable.

•Maintains safety standards while using knives and other food preparation equipment.

•Restocks and/or breaks down workstation at the conclusion of the shift.

•Stocks all stations as directed and cleans/closes all stations as directed.

•Ensures organization and cleanliness of all coolers, freezers, prep areas, etc.

•Cross-trains on all prep stations and assists those co-workers when needed to meet guest satisfaction.

•Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift.

•Maintains high-level of knowledge regarding the company's products and SOP's.

•Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.

•Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.

•Understands and practices all safety and sanitation practices as defined in the safety program and reports any accidents to management.

•Adheres to all company policies and procedures as established in the Staff Member Handbook.

Requirements

SKILLS/EXPERIENCE:

•One year minimum as a line cook in a full-service, high volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience

•Culinary degree or equivalent preferred but not required.

•Good written and verbal communication skills.

•Ability to interact professionally with other departments and outside contacts.

•Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision

•Good judgment and decision-making abilities.

Salary Description

$16-$18/hour