Line Cook

LINE COOK POSITIONS:

• Broiler/Grill Cook
• Sauté Cook
• Hot Appetizer Cook
• Pantry/Garde-Manger Cook

Main Responsibilities of a Line Cook:

Get ready for the BEST JOB you've ever had.

Do you have a passion for preparing the highest quality food and delighting guests? Are you interested in being part of an upscale lakefront dining restaurant on Lake Wylie? If so, this is your opportunity to join the Drift on Lake Wylie & Charlotte Prime restaurant family which continues to set the standard for quality food and service while providing a great place to work.

What We Offer: Flexible and predictable scheduling, competitive pay, significant Team Member discounts, competitive health and vacation benefits, an inclusive work environment committed to diversity, structured career development, and growth opportunities.

What We Ask: Come to work each shift with a great attitude and ready to contribute to the success of the team, be willing to learn from your Coach how to excel at your job, and work with us to create an environment where everyone feels welcome

We are looking forward to talking with you.

ESSENTIAL LINE COOK JOB FUNCTIONS:

1. Reports to work on time and is proper uniform and assigned line position as indicated on the work schedule. Uniform meets restaurant requirements and is maintained and clean. Practices positive personal hygiene and cleanliness habits during all shifts.

2. Sets-up the your station to include all cold & hot food items, preparation equipment, smallwares, plateware, food ingredients, garnishes and supply items needed for effective operation of the station. Follows the Pantry Station Prep List for station set-up and stocking. Reports any problems or discrepancies to the Chef on a timely basis.

3. Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food product according to the standards and procedures stated on the The Drift recipe cards.

4. Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards. Ensures our guests have a superior dining experience by correctly timing and preparing all food product.

5. Checks, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates and other service plateware and smallwares to ensure enough for the demands of the business. Maintains sufficient back-up par levels. Communicates any discrepancies to the Chef.

6. Correctly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to The Drift standards of quality, presentation and timing.

7. Communicates and coordinates with the food runners and expeditor to ensure that all food product is prepared and ready for service at the correct time.

8. Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of the business.

9. Maintains the highest degree of sanitation, cleanliness and food safety for work area to include counter tops, refrigeration units, floors, walls and shelving.

10. Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Chef.

11. Correctly completes all station closing duties at the end of each shift. Assists Chef on Duty.

BENEFITS:

• Competitive Pay
• Paid Vacation
• Great Benefits - Medical, Dental, Vision
• Holiday Pay
• Flexible Scheduling
• Team Member discounts
• Career Development and Growth Opportunities

LINE COOK MINIMUM QUALIFICATIONS::

• Minimum 6 months experience as a line cook or prep cook in a full service, fine dining upscale, tablecloth or casual dining restaurant preferred

• Experience with fresh products preferred

• Position may require work on nights, weekends, and holidays

LINE COOK JOB REQUIREMENTS::

• Must be able to lift, handle, carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds

• Must be able to constantly stand and exert well-paced mobility for a period up to eight hours in length

• Must be able to bend, kneel, stoop, reach and squat on a frequent basis

• Must be able to taste, to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products

• Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke

• The use of cut gloves as that is a company requirement for all BOH personnel for safety

• Maintains good grooming habits