LINE COOK

Primary Responsibilities

• Receiving and ordering product.
• Making prep recipes and menu products to spec.
• Properly labeling, dating, covering and refrigerating prepped items for the line.
• Performing opening, closing & side duties – setting up, stocking, and breaking down all kitchen equipment and prep, line, expo stations.
• Maintaining a clean and organized kitchen, line, expo, dish room and back dock.
• Cleaning dishes and operating a dish machine.
• P Practicing safety and sanitation standards.
• Having a sense of urgency.
• Stocking products.
• Recycling products.
• Properly reading items printed on order tickets or automated Kitchen Display System.
• Assembling orders - double checking product quality and specs.
• Demonstrating impeccable product knowledge.
• Involving in handling all re-cook, special prep, long ticket, large party/voucher group procedures.
• Communicating professionally with co-workers and Front-of-the-House staff.
• Acting as a liaison between the Heart-of-the-House and Front-of-the-House staff.

Requirements

• Performing duties which require bending & reaching.
• Lifting & transporting up to 100-pound containers, dish racks, and trashcans.
• Standing or moving, for up to 8+ hours.
• Ability to turn or twist body parts in a circular motion.
• Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.
• Maintaining a well-groomed appearance (“having a plan”).
• Following all uniform guidelines.
• P Practicing all general safety & sanitation standards.
• Recycling products, where possible.
• Remaining calm in a hectic, fast-paced atmosphere.
• Displaying a positive and outwardly friendly attitude toward guests and co-workers.

Pay Range

$0 - $0