LINE COOK 1, 2, or 3

About the role

The Line Cook 1, 2 or 3 is a member of the kitchen team, who will work closely with all other positions in the Back of the House operations to prep, cook, and expedite food to the guests ordering onsite, delivery, and to-go. The Line Cook follows recipes, plating guides, and standard operating procedures (SOPs) and ensures our food meets quality and health safety standards. The Line Cook is responsible for developing a comprehensive knowledge of operations within the stations they are assigned and working a varying shift to perform the essential duties of their role.

Responsibilities

• Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by Sous Chef, Executive Chef, or General Manager
• Responsible opening and closing SOPs associated with daily area of operation, assists others as needed
• Maintains prepped food quantities as directed by the supervisor on duty and communicates adjustments when necessary
• Ensures all equipment, tools, and workings areas are safe, clean, well maintained, and in proper working condition
• Receives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshness
• Actively participates in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledge
• Actively monitors their station for potential needs, sanitation and safety standards, and alerts concerns to supervisor
• Receives shipment and organizes product according to FIFO and health and food safety standards
• May be assigned additional work within the restaurant operation as needed
• Follows and enforces all state/local/federal laws and regulations pertaining to FDA and Health Code guidelines

Requirements

• Line Cook 1: 6 months experience in a commercial kitchen required OR any combination of education and experience from which comparable knowledge skills and abilities have been achieved.
• Line Cook 2: 2 years Working in a commercial kitchen in various stations as a line cook.
• Line Cook 3: 3 years Working in a commercial kitchen in various stations as a line cook.

Qualifications

• A pattern of regular, prompt, dependable attendance required
• Ability to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guests
• Exceptional communication and the ability to work effectively as part of a team
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• Ability to read and follow recipes to achieve quality and consistent yields
• Basic computer literacy skills
• A pattern of regular, prompt completion of company assigned trainings
• Advanced knowledge of sanitation and personal hygiene practices required
• SERV Safe Food Handler within 30 Days required

Skills

• Beginner knife skills with a good understanding of knife safety preferred
• Strong work ethic with strong attention to detail
• Intermediate knife skills with a high focus on knife safety preferred
• Advanced knife skills with a high focus on knife safety preferred
• Beginners knowledge of sanitation and personal hygiene practices required

Benefits

• Medical, dental, and vision insurance
• An onsite medical clinic
• Mental health and well-being benefits including paid sick leave
• Generous 10% company match on 401(k) contributions
• Learning and development opportunities
• Fostered safety at work with ongoing trainings, state-of-the-art equipment, and preventative care

Pay

$16.90 to $25.86 hourly compensation for this role. Individual offers are based on skills, experience and qualifications.

Schedule

Varying shifts to perform the essential duties of their role.