Line Cook

LINE COOK

Job Function Overview

OBJECTIVE:

To Achieve Unit Sales and Operating Profit Through Employee Training and Development, Quality Food Production, Execution of Attentive, Friendly, No Lag Service, Guest Satisfaction, Guest Value and Operating Cost Management

RESPONSIBILTIES:

Purchasing, Receiving, Storage, Preparation and Service of Quality Food Products within Company Standards. Communication and Interaction with Dining Room Management and Hourly Employees. Kitchen Sanitation and Maintenance to Company Standards of Excellence. Security of the Building and its Contents per Company Check Lists

DUTIES:

• Food Preparation and Production to Recipe

• Quality Food Appearance

• Cook and Preparation Personnel Development and Training

• Food Ordering to Documented Par and to Company Standard

• Food Receiving and Storage to Company Standards of Security

• Daily “Prep to Par” Production Supervision

• Station Recipe Postings and Manuals Maintenance

• Direction and Maintenance of Warewashing Systems which Produce Sanitized, Clean China, Glass and Silver

• Kitchen, Storage and Refuse Area Sanitation and Maintenance

• Instruction and Supervision of Safety Procedures: Knives, Slicer, Equipment Usage, Chemical Usage, etc.

• Kitchen Equipment Sanitation and Maintenance

• Provide Daily Kitchen Pre-Opening Quality and Quantity Checklists

• Provide Company Required Orientation to New Kitchen Hires

• Perform in Cook’s Positions as Required by Business Volumes

• Serve in the Expediter Position as Required by Business Volumes

Job Types: Full-time, Part-time

Pay: $18.00 - $22.00 per hour

Work Location: In person