Line Cook

LINE COOK JOB SUMMARY

The Line Cook is responsible for: (1) efficiently and accurately preparing and plating all food according to the Company’s recipe book, (2) following Company, state, and federal sanitary standards and safety standards to promote a safe dining environment for guests and safe work environment for employees, (3) maintaining a positive work environment by working professionally with both the back of the house and front of the house staff members, and (4) exceeding our guests’ service standards and expectations, all while adhering to direction from management.

LINE COOK ESSENTIAL DUTIES & RESPONSIBILITIES

• Provide a safe dining and work environment by following all safety practices and by sweeping, cleaning and rotating product

• Maintain a positive, high, well-balanced energy level throughout the entire shift

• Accurately prepare and plate all food according to the Company recipe book while following company, state, and federal sanitary standards

• Weigh, measure and mix ingredients and food items according to the recipe book

• Regulate temperature of ovens, broilers, grills, roasters, and refrigeration units

• Check temperatures of cooked as well as refrigerated food regularly

• Display understanding of manuals and successfully complete all training tests

• Exhibit consistently dependable, reliable, punctual, and trustworthy conduct

• Keep kitchen well organized

• Ensure all supplies are replenished frequently

LINE COOK SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY

• Knowledge of Teamwork timekeeping system
• Ability to communicate with English language speakers to be able to interact with guests, the public, and coworkers
• Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment
• Strong interpersonal skills in order to work effectively with kitchen and front of the house employees to provide overall guest satisfaction
• Ability to work safely and quickly with kitchen utensils, such as knives, and kitchen equipment in order to efficiently prepare food ingredients
• Extensive knowledge of proper food handling requirements
• Extensive knowledge of food recipes
• Strong knowledge of safe usage of kitchen utensils and equipment

QUALIFICATION STANDARDS

Education

• High School Diploma or GED equivalent optional

Experience

• Minimum of two years of experience in a large commercial kitchen operation required
• Must be at least 18 years old

Licenses or Certificates

• ServSafe Certification
• CPR certification and/or First Aid training preferred

GROOMING

All employees must wear the proper uniform and maintain a neat, clean and well-groomed appearance in accordance with the Company’s grooming standards. This policy is implemented in compliance with the Company’s obligations related to accommodating religious beliefs and practices, medical conditions and disabilities.

PHYSICAL REQUIREMENTS/WORKING ENVIRONMENT

• Must be able to work in an environment with constantly elevated temperatures
• Must be able to work and move quickly in a tight-space environment in a safe manner without disrupting other employees
• Must be able to lift at least 50 lbs.

OTHER

Applicants with additional language skills preferred

Compensation: $20.00 - $25.00 PER HOUR BASED ON EXPERIENCE