Line Cook

Responsibilities

• Follows all company policies as outlined in the Employee Handbook and the “General Policies and Procedures” section of the Line Cook Training Manual.
• Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record.
• Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.
• Maintains our guest service philosophy by following guest service standards; maintains a customer complaint ratio of less than 1 per 100 customers served.
• Knows all menu items offered at the restaurant. Accurately explains specials to front-of-the-house employees. If asked, accurately answer menu items in regard to preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specify substitutions for items on the menu.
• Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused product.
• Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.
• Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time.
• Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish.
• Fulfills receiving and storage processes with 100% accuracy as specified in the “Checking in Food Orders” section of the Line Cook Training Manual and outlined by the company.
• Completes meals to all persons at each table in the assigned section in no more than 1 hour per table.
• Performs side work correctly as specified in the “Side Work Duties” section of the Line Cook Training Manual.
• Follows all end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” section of the Line Cook Training Manual and outlined by the company.
• Maintains a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available.

Qualifications

• Must be at least 18 years old.
• Must be able to read and communicate in English clearly and effectively.
• Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently.
• Must demonstrate enthusiasm and commitment to guest satisfaction.
• Must have a valid health card or equivalent.
• Must be able to perform simple math calculations and understand units and measures.
• Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.
• Must have the ability to stand and walk for extended periods of time.
• Must have the ability to lift, stoop, and bend.
• Must exhibit hand coordination and dexterity for rapid production.