Line Cook

About the role

Prepare food items in accordance with production requirements and established guest service and sustainability standards.

Growth path: Lead Cook – Sous Chef – Assistant to the Head Chef.

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards.
• Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs.
• Date all food containers and rotate per company standards, ensuring all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages.
• Return all food items not used on the next shift to designated storage areas, covering and dating all perishables.
• Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per company standards.
• Operate, maintain and properly clean kitchen tools and equipment.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Requirements

• High school diploma or equivalent.
• 2 years of related experience.

Benefits

• Competitive wages for full time and part time opportunities.
• Medical, Dental and Vision Health Insurance.
• Paid Time Off.
• 401k Company Match.
• Free Basic Life Insurance.
• Travel Discounts.
• Commuter Transit and Commuter Parking Benefits.
• Employee Assistance and Wellness Program.
• Educational/Professional Development.
• Referral Bonus Program.

Work Environment

• Work schedule varies and may include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

Values

• People Are Our Capability
• Hearts That Serve
• Only Excellence
• Stay Nimble
• Own It