Line Cook

We are seeking a skilled Line Cook to join our team at Lucille's BBQ in Brea, CA. As a Line Cook, you will be responsible for preparing food to be served in compliance with all applicable sanitation, health, and personal hygiene standards.

• Prepare food to order, following standard recipes and procedures within specified time limits.
• Prep assigned items associated with the assigned station, ensuring freshness of ingredients, labeling prepped ingredients with the name of item, date, and time prepped, and initials or preparer.
• Grill, sauté, deep-fry, bake, broil, etc. raw and prepped foods.
• Comply with established sanitation standards, personal hygiene, and health standards, observing proper food preparation and handling techniques.
• Maintain cooking line in a clean, sanitary, and safe manner, returning ingredients to storage after use to ensure freshness.
• Follow SDS book for proper guidelines for use on chemicals and sanitation products.
• Stocking/restocking items on the cooks' line according to specifications.
• Wash and clean raw food products.
• Peel, dice, shred, and slice food products using manual and automatic equipment.

• Moderate verbal and written communication skills.
• Excellent interpersonal and conflict resolution skills.
• Excellent organizational skills and attention to detail.
• Ability to remain calm while working under pressure in a fast-paced environment.
• Ability to act with integrity and professionalism.
• Must possess proficient ability to communicate in English in an oral and written format.
• Ability to absorb and retain information quickly; ability to pass menu-related tests.
• California food handlers card required.
• Basic mathematical skills.
• Basic reading and writing skills.
• Basic computer skills.
• Multi-task oriented.

• Two or more years of full-service restaurant experience.

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position.

Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries, and pushes. The team member frequently uses hands or fingers, handles or feels objects, tools, or controls in repetitive motions. The team member is frequently required to walk, sit, and reach with hands and arms. The team member occasionally lifts and carries tubs and cases weighing up to 75 pounds.

The team member is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives, etc.). The team member must frequently communicate with coworkers. The team member is occasionally exposed to hazards including, but not limited to, cuts from knives, slipping, tripping, falls, and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood, and produce items and frequent washing of hands.

The noise level in the work environment is moderate to loud.