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Line Cook
2 months ago
Job Summary
We are seeking a skilled Line Cook to join our team at Lucille's. 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.
Key Responsibilities
- 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 and labeling prepped ingredients with the name of item, date, and time prepped.
- 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.
- Measure and assemble ingredients and cooking items according to recipes and menu specifications.
- 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.
Requirements
- Must be 18 years of age or older at the time of application.
- One or more years of full-service restaurant experience.
- Willingness to work evenings and weekends as required.
- Knowledge of and ability to adhere to workplace safety procedures.
- Must be able to suggestively sell food and beverage items.
Preferred Qualifications
- Two or more years of full-service restaurant experience.
Work Environment
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 is required to use hands or fingers, handle or feel 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, including ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, and chef's knives. The team member must frequently communicate with coworkers. The team member is occasionally exposed to hazards, including 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.
