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.

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

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

Food Handlers Card

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

MUST BE AVAILABLE WEEKENDS

Compensation : $20-$22/hour