Line Cook - Henry Dorrbaker's
Perks of the Job
- Employee Discounts
- Paid Time Off
- Training & Development Opportunities
- 401K
- Medical Benefits
- 24/7 Online Care
- Pet Insurance
Your Role in Creating GeronimoMents
In this role, you’ll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters here—use it to build the future, make an impact, and continuously improve the guest experience.
As the Line Cook
- Know and understand every item on the menu (including portion sizes, cooking methods, quality standards and kitchen rules)
- Assume 100% responsibility for quality of products served
- Work closely with the Chef to provide absolute consistency on every plate
- Timing is everything; work on timing to get every ticket out in an appropriate amount of time
- During prime service hours, remain focused on designated tasks. Communicate consistently with co-workers
- When your station is ready for service, see who else may need help with prepping and getting ready
- Keep your workstation clean and stocked
- Practice safe knife handling; if training is needed, see the Chef
- Assist in putting away deliveries when help is needed
- Must be able to lift 50 pounds
- Respect each co-worker including front of house
- Always look for ways to be productive when there is time to spare
- Open/close the kitchen properly and follow the opening/closing checklist for kitchen stations. Assist others in closing the kitchen. Do not leave until a manager has inspected your station
- Confide in the manager or assistant manager if problems with a co-worker arise so that appropriate actions can be taken
- Arrive promptly and in full uniform for all scheduled shifts, including mandatory meetings
- Discuss with manager or assistant manager requested days off; requested days off must be approved and need to be submitted 2 weeks in advance
- Follow and abide by all policies written in the employee handbook
- Have fun at work; leave baggage at the door; come to work with a positive attitude ready and willing to help create a positive experience for our guests
What Your Day Will Look Like
- Know and understand every item on the menu (including portion sizes, cooking methods, quality standards and kitchen rules); Assume 100% responsibility for quality of products served
- Work closely with the Chef to provide absolute consistency on every plate
- Timing is everything; work on timing to get every ticket out in an appropriate amount of time
- During prime service hours, remain focused on designated tasks. Communicate consistently with co-workers
- When your station is ready for service, see who else may need help with prepping and getting ready
- Keep your workstation clean and stocked
- Practice safe knife handling; if training is needed, see the Chef
- Assist in putting away deliveries when help is needed
- Must be able to lift 50 pounds
- Respect each co-worker including front of house
- Always look for ways to be productive when there is time to spare
- Open/close the kitchen properly and follow the opening/closing checklist for kitchen stations. Assist others in closing the kitchen. Do not leave until a manager has inspected your station
- Confide in the manager or assistant manager if problems with a co-worker arise so that appropriate actions can be taken
- Arrive promptly and in full uniform for all scheduled shifts, including mandatory meetings
- Discuss with manager or assistant manager requested days off; requested days off must be approved and need to be submitted 2 weeks in advance
- Follow and abide by all policies written in the employee handbook
- Have fun at work; leave baggage at the door; come to work with a positive attitude ready and willing to help create a positive experience for our guests