Line Cook

Line Cook

JOB DESCRIPTION

JOB TITLE: Line Cook

BUSINESS GROUP/DEPT.: Back of House

FLSA: Non-Exempt

REPORTS TO: Chef

UPDATED: NOVEMBER 3, 2024

PURPOSE OF THE JOB

A line cook must be able to work under pressure, prepare high quality and consistent dishes. Learn and master each station on the line. Preparing food and stocking the line for service. Must have excellent communication skills, problem-solving skills, organizational skills and time management skills. Must be a great multi-tasker. Must be able to follow instructions and directions. Must be able to effectively demonstrate a high level of safe food handling and sanitation regulation guidelines. Line cooks are the backbone of the kitchen.

ESSENTIAL JOB RESPONSIBILITIES

• Ensure the kitchen is set up, stocked and all food products are labeled & dated.
• Ensure fans, oven(s), fryer(s) and gas is turned on.
• Prepare and follow all recipes for components of each dish on the menu by ( i.e. chopping vegetables, cutting meat, and preparing sauces, and marinades, stocks, dressings and salad, etc.)
• Coordinating & cooking menu items with the support of the kitchen staff.
• Follows recipes for all dishes and presents impeccably finished plates.
• Making sure food preparation and storage areas meet health and safety standards.

Managing assigned station daily, through setup, service, and breakdown.

Change out all pans at closing and fill with new product, labeled & dated.

Clean grill nightly.

Change out oil in fryer.

Remove, clean and replace all hood fans. This needs to be done weekly and documented on a cleaning checklist.

• Clean & sanitize line area before work starts.
• Clean & sanitize all workstations frequently during each shift and as needed.
• Properly cool and store leftover food in new clean containers properly labeled & dated and covered.
• Maintain Food Temperature log for line. (i.e. cold held food, hot held food)
• Ensure line coolers are at proper temperature(s) and log on Line Temperature Log. This includes Salad Station.
• Stocking inventory and supplies.
• Maintains a positive and customer focused attitude.
• Ensures working environment is safe & clean.
• Works with sharp knives, hot surfaces, hot grease, hot oil, fire, hot pans, ice, cold products, food preparation equipment and must ensure that all safe handling practices are followed.
• Working with hazardous chemicals.
• Participates in all team meetings and training as required.
• Performs other duties as necessary in support of business objectives. The intent of this position description is to guide the activities of the Line. It is not intended to limit the thinking and creativity of the person to the work of this function. Nor is it intended that this describes all the work that may be required of the person in this position.

REQUIREMENTS

Educational Requirements

Experience Requirements

Minimum GED required. Culinary school diploma preferred.

Technical Experience: minimum of 3 years previous line cook experience preferred. ServSafe Food Certification preferred. Excellent understanding of various cooking methods, ingredients, equipment and procedures.

Industry Experience: 3 or more years' experience in restaurant industry prefered but not necessary.

Physical Requirements

• Standing for extended periods of time.
• Interior atmospheric conditions (e.g. fumes, vapors, odors, mists, dust and odors).
• Lifting up to 50 pounds repetitively, on a regular basis.
• Lifting, raising, lowering or moving objects.
• Stooping, kneeling, crouching, walking, pushing, pulling and gasping.
• Repetitive Motions: Substantial movements (motions) of the wrists, hands and/or fingers.

Technical Requirements – specifically related to this position

Attention to Detail: Achieves thoroughness and accuracy when accomplishing a task through concern for all the areas involved.

Quality of Work: Sets and maintains high goals and standards for self while understanding and conforming to team standards; achieves a consistent and acceptable work within allotted time; work produced achieves established high standards for thoroughness, cleanliness, accuracy, neatness, and acceptability

Follow Directions: Able to complete verbal and written directions.

Russo's Operating systems principles and objectives (this competency appears in all job descriptions): Knows all Russo's established operating systems (e.g. quality, safety, environmental). Understands the responsibility to maintain familiarity of the systems and this position's role in support of these systems - including a consideration of the impact of individual actions on the systems and the responsibility to communicate concerns and improvement ideas.

We are a zero tolerance employer for harassment, drugs, and alcohol.

We are an equal opportunity employer and encourage applicants of all diverse backgrounds.

Job Types: Full-time, Part-time

Pay: $ $22.00 per hour

Benefits:

• Employee discount
• Flexible schedule
• Paid time off
• Paid training

Experience:

• Restaurant experience: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Job-related location requirement:

• Candidates must be within a 25-mile radius.

Work Location: In person