LINE COOK

About the role

The Line Cook is a team member of the Back of House responsible for superior customer satisfaction through accurate and efficient food assembly while upholding core values. The role models company culture by delivering the best food and service in a clean, friendly, and safe dining environment. The Line Cook reports to the Shift Leader and/or General Manager, executing policies, procedures, and direction provided by leadership. Completion of the General Team Member Training Certification and the Line Cook Training Certification is required. English language proficiency is preferred to facilitate communication with customers, vendors, and leadership; professional dress, speech, and behavior are mandatory at all times.

Responsibilities

• Provide superior customer service through fast, efficient, accurate, and proper food production to company standards
• Continuously test food products for taste, appearance, and consistency to ensure adherence to company standards and procedures
• Clean and maintain the kitchen regularly, including timely maintenance of all machines and equipment
• Maintain superior knowledge of the entire food menu, ingredients, modifications, cook times, and assembly order
• Follow proper protocol and management of ticket orders and table number groupings
• Ensure proper presentation and/or preparation of food for dine-in or to-go
• Become familiar with new menu items, including their preparation, cook times, and assembly
• Support the Back of House team by completing prep, stocking coolers, cleaning equipment, and maintaining readiness for service with a friendly, positive attitude aligned with company core values
• Complete Primary and Secondary Responsibilities as well as Daily Duties at a superior level
• Maintain a calm demeanor during high-volume periods or unusual events to keep operations standard and set positive examples for the team
• Assist with par/inventory/order of food supply and coordinate food service with other departments as necessary
• Maintain accurate temperatures on all cooling equipment, maintain waste sheets and temperature logs
• Keep the kitchen to high standards and follow sanitation guidelines compliant with Health Department and company standards
• Perform the work of other team members as needed
• Keep company passwords and intellectual property confidential
• Demonstrate a positive, helpful attitude and present professional conduct and appearance at all times
• Use, implement, and adhere to all company policies, procedures, systems, and processes

Requirements

• At least 18 years of age
• High school graduate preferred
• Minimum 1 year of food preparation and/or kitchen experience
• Demonstrated cooking skills and ability to follow established protocol and recipes
• Dependable, honest, trustworthy, and possesses integrity
• Positive attitude and great personal drive
• Courteous and enthusiastic
• Willingness and ability to learn in a fast-paced sales environment
• Exceptional communication and guest service skills
• Basic math and computer skills
• Ability to handle multiple projects simultaneously and efficiently
• Successful completion of General Team Member Training Certification
• Successful completion of Line Cook Training Certification
• Ability to learn and maintain knowledge of company’s products and procedures
• Availability to work on weekends
• Reliable transportation

Physical demands

• Lifting + carrying:
  • 1–10 lbs: Continuously (food items, paper goods, office items)
  • 11–20 lbs: Frequently (delivery items, cases of food, full buss tubs)
  • 21–35 lbs: Frequently (delivery items, cases of food, trash/recycle)
  • 36–50 lbs: Frequently (delivery items, cases of food)
  • 51–75 lbs: Never
• Sitting: Never
• Standing: Continuously
• Walking: Frequently
• Bending: Frequently
• Squatting: Frequently
• Kneeling: Rarely
• Crawling: Never
• Climbing: Never
• Reaching: Frequently
• Grasping: Continuously