Line Cook II (Prime Rib) - Bossier City

Responsibilities

• Cooks and prepares the food for the Restaurant.
• Affirms that guests have a favorable dining experience.
• Prepares high-end recipes and executes preparation in a fast-paced environment.
• Performs duties associated with the pantry in such establishments.
• Maintains the temperature of food items.
• Seasons and garnishes food.
• Prepares all soups and sauces.
• Keeps the cooking area clean and in an orderly state.
• Maintains inventory and orders food items on a daily basis.
• Ensures the safety and security of employees and guests.
• Monitors and adjusts performance to local competition as warranted.
• Performs other duties as assigned.

Requirements

• Ability to use all kitchen equipment and appliances.
• Ability to read and write basic instructions.
• Knowledge of PPE (Personal Protective Equipment).
• Ability to be creative with cooking and food preparation.
• Ability to read and interpret production lists, menus, and Banquet event orders.
• Ability to complete accurate record keeping.
• Knowledge of sanitation and health department regulations for safe handling of food.

Qualifications

• A high school diploma or GED equivalent.
• Culinary arts courses or the equivalent experience.
• Must be 21 years of age or older.
• Must have 2 years of experience in a fast-paced full-service upscale dining restaurant or establishment, or 3-5 years of experience in a fast-paced casual full-service restaurant or establishment.

Skills

• Ability to use all kitchen equipment and appliances.
• Ability to read and write basic instructions.
• Knowledge of PPE (Personal Protective Equipment).
• Ability to be creative with cooking and food preparation.
• Ability to read and interpret production lists, menus, and Banquet event orders.
• Ability to complete accurate record keeping.
• Knowledge of sanitation and health department regulations for safe handling of food.

Physical Requirements

• Ability to stand for long periods of time without sitting or leaning.
• Ability to bend, stoop and reach while carrying food product, equipment, trash/waste weighing up to 50 pounds.
• Ability to lift, carry, deliver food items weighing up to 50 pounds throughout a scheduled shift.
• Ability to work around 500 degree ovens and work within 40 degree walk-in refrigerators.
• Ability to stand and walk continually throughout a 10 hr. shift.