Cook

Summary of Responsibilities

Responsibilities for Line Cook

• Prepare ingredients then cook and assemble dishes as indicated by recipes
• Perform portion control and minimize waste to keep cost within forecasted range
• Ensure that all dishes are prepared in a timely manner by restocking ingredients at work station and meeting prep times to ensure smooth delivery
• Set up and clean station according to restaurant protocol
• Maintain a clean work station area, including kitchen equipment, tables, and shelves
• Comply with applicable sanitary, health, and personal hygiene standards
• Ensure quality and freshness of ingredients and products
• Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef

Account-abilities:

· Keep Manager & supervisors promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggest alternative courses of action.

· Help create a positive working environment with positive actions.

· Perform all position responsibilities and performance objectives in a timely and effective manner in accordance with established company policies and procedures.

· Maintain a favorable working relationship with all company employees to foster and promote a cooperative working atmosphere, which will be conducive to maximum employee morale, productivity, and efficiency.

· Perform other duties and responsibilities as required or requested.

Job Types: Full-time, Part-time

Pay: $16.00 - $20.00 per hour

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Referral program
• Vision insurance

Work Location: In person