LINE COOK 1 or 2

About the role

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

Responsibilities

• Prepares all foods, prepped and plated, in accordance to standardized recipes approved by Sous Chef, Executive Chef, or General Manager
• Opens and closes SOPs associated with daily area of operation, assists others as needed
• Maintains prepped food quantities as directed by supervisor and communicates adjustments when necessary
• Ensures all equipment, tools, and working areas are safe, clean, well-maintained, and in proper working condition
• Receives, organizes, and rotates orders and products throughout the week to ensure highest quality and freshness
• Participates in daily, weekly, and monthly trainings and operational updates to ensure up-to-date knowledge
• Monitors 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
• Fulfills 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.

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 guests
• Exceptional communication and the ability to work effectively as part of a team
• Active participation in daily, weekly, and monthly trainings and operational updates
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes
• Intermediate understanding of prep, stocking levels, sanitation, and line execution within the kitchen
• Intermediate knowledge of food product and cooking methods
• Understanding of prep calls, able to communicate concerns and adjustments in a timely manner
• Ability to expand and convert recipes to achieve different yields
• Proficient in basic knife skills with a high focus on knife safety
• Strong work ethic with strong attention to detail
• Basic computer literacy skills
• Intermediate knowledge of sanitation and personal hygiene practices required
• SERV Safe Food Handler within 30 days required

Skills

• Basic knife skills with a good understanding of knife safety preferred

Benefits

• $16.90 to $23.95 hourly compensation
• 10% company match on 401(k) contributions
• Learning and development opportunities
• Preventative care
• Medical, dental, and vision insurance
• An onsite medical clinic
• Mental health and well-being benefits including paid sick leave

Pay

• $16.90 to $23.95 hourly compensation

Schedule

• Varying shifts