Experienced Line Cook

Benefits

• Employee discounts
• Free food & snacks
• Training & development

About the role

We're looking for a Line Cook/Sous Chef with the flexibility to work days, evenings, and weekends. The ideal candidate will adhere to our company's standards and guidelines.

Responsibilities

• Maintains a GUEST focus while performing.
• Absorb 100% responsibility for the quality of products served.
• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broiler, oven, grill, fryer, and a variety of other kitchen equipment by portioning, battering, breading, seasoning and/or marinating.
• Graciously and quickly fulfill any guest request possible.
• Refer to daily prep list at the start of each shift for assigned duties.
• Promptly report equipment and food quality or shortage problems to the manager on duty.
• Show thorough knowledge of and compliance with standard portion sizes, cooking methods, quality standards, kitchen rules, recipes, policies, and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food product prior to cooking according to standard portion sizes and recipe specifications.
• Maintain clean and sanitary workstation.
• Follow proper plate presentation and garnish setup for all dishes.
• Handle, store, label and rotate all products properly and in accordance with applicable state laws.
• Handle, store, label and rotate all products properly and in accordance with applicable state laws.
• Report equipment and food quality or shortage problems to the manager on duty.
• Perform repetitive motion work without the assistance of restraints, braces or other incumbrances that limit range of motion or physical activity.
• Lift, move and shelve products and materials weighing up to 50 lbs.
• Work in temperatures exceeding 85* for extended periods of time.
• Communicate and understand the predominant language(s) of our guests.
• Work unsupervised.
• Work between the hours of 8:00am to 11:00pm.
• Follow health and safety rules in the kitchen.
• Work in a fast-paced restaurant environment.
• Be ServSafe or Food Handler certified.

Qualifications

• Be at least 18 years of age.
• Minimum 2 years of experience as a Line Cook in a high-volume, full-service restaurant.
• Understand various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry’s best practices.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
• Positive attitude and work well with other team members.
• Willing to follow directions and ask questions for clarification if needed.
• Willing to work in a fast-paced restaurant environment.
• Be ServSafe or Food Handler certified.