Line Cook

Job Overview

Responsible for the preparation and/or cooking of food by following company-directed specifications and by performing the following duties:

• Ensures all materials and supplies are available.
• Sets up station according to established guidelines and requirements to ensure guest safety.
• Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards.
• Cooks food according to the sales forecast and business level.
• Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc.) at the end of each shift.
• Maintains safety standards while using knives and other food preparation equipment.
• Restocks and/or breaks down workstation at the conclusion of the shift.
• Stocks all stations as directed and cleans/closes all stations as directed.
• Assists management in training new Staff Members within their department when applicable.
• Cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction.
• Maintains high-level of knowledge regarding the company’s products and happenings.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Benefits

• Weekly pay
• Staff member discounts
• Tuition reimbursement
• Medical, dental, and vision insurance
• Group life insurance
• Short- and long-term disability insurance
• 401(k) with company matching
• Paid time off (PTO)
• Fun, upbeat work environment
• Career growth opportunities

Skills/Experience

• Good written and verbal communication skills.
• Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Good judgment and decision-making abilities.

Educational Requirements

• High school degree or GED preferred.
• Culinary degree or equivalent preferred
• Health permit/food safety cards and alcohol awareness certification; staff member is required to obtain cards individually and provide proof of possession prior to first day of employment in states required by law

Physical Requirements

• Must be able to work in a fast-paced, high energy, and physically demanding environment.
• Must be able to spend 100% of working time standing, walking, and reaching.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Frequently required to function in narrow aisles or passageways.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequently required to wash hands and/or wear gloves.

Work Environment

• Exposed to weather conditions and prevalent temperature changes.
• Subject to moderate to high ambient noise levels.
• Frequently required to wash hands and/or wear gloves.

Language Skills

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
• Expressing or exchanging ideas or instructions by the spoken word.

Mathematical Skills

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.