Line Cook - Jason Aldean's, Gatlinburg

About the Role

This role is responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized. The ideal candidate will assist other employees in the kitchen as needed and follow all sanitary and health-related protocols.

Responsibilities

• Reports to work on time and is on the prep station as indicated on the work schedule.
• Preps all food to ensure items are prepared according to company specifications, recipes, procedures, plate presentation, and quality standards.
• Correctly prepares vegetables for salads; portions and plates salads and desserts.
• Prepare equipment, small wares, plate ware, food ingredients, garnishes, and supply items needed for effective operation of the station.
• Reports any problems or discrepancies to Sous Chef/Exec Chef on a timely basis.
• Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment, and supplies throughout the shift.
• Checks par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware before the start of the shift.
• Assists other kitchen personnel in food preparation and side work according to prep lists.
• Communicates and coordinates with food runners to ensure all food product is prepared and ready for service at the correct time.
• Correctly completes all station closing duties at the end of each shift.
• Assists Sous Chef/Chef and other kitchen team members in accomplishing closing duties and kitchen cleanliness.
• Maintains the highest degree of sanitation, cleanliness, and food safety for the work area.
• Practices positive personal hygiene and cleanliness habits during all work shifts.
• Adheres to all safety guidelines and practices throughout the shift; reports any unsafe conditions or acts immediately.
• Performs additional duties as assigned.

Line Cook Levels and Duties

• Line Cook 1:
  • Completes daily prep assignments.
  • Prepares salads.
  • Portions desserts.
  • Maintains cleanliness of line and prep areas.
• Line Cook 2:
  • Meets all requirements for Line Cook 1.
  • Prepares and cooks all fried foods.
  • Operates broiler and oven in accordance with kitchen needs.
• Line Cook 3:
  • Meets all requirements for Line Cook 2.
  • Correctly preps, seasons, and cooks all entrees, specifically meat, poultry, and seafood.
  • Assists Chefs in cutting meat while following specifications and quality standards.
  • Oversees the sautéing and grilling stations.

Leadership Qualities

• Accountability
• Adherence to Policy
• Attitude
• Confidentiality
• Development
• Job skills knowledge
• Judgment
• Organization
• Productivity
• Punctuality
• Quality of work
• Teamwork
• Verbal communication
• Working relationships
• Written communication

Requirements

• Experience as a pantry, prep, or line cook in a fast-paced, high-volume, premium casual restaurant preferred.
• Experience with fresh products preferred.
• Minimum 100 covers per shift.
• Ability to access and operate business applications for communication (e.g., email, chat/text messaging).
• Must be able to taste and distinguish between flavors, spices, temperatures, and textures of food and beverage products.
• Must be able to work in extreme temperatures (cold: 30°F, heat: above 100°F), loud environments, and exposure to fumes, odors, dust, and smoke.
• Must use cut gloves as required for safety.
• Must be able to communicate effectively and listen attentively to supervisors, team members, vendors, and guests.
• Must understand communication in English.
• Position may require work on nights, weekends, and holidays.
• Must be able to lift, handle, and carry a minimum of 50 pounds.
• Must be able to stand and exert well-paced mobility for up to eight hours.
• Must be able to bend, kneel, stoop, reach, and squat frequently.
• Maintains good grooming habits.

Benefits

• Paid parking for all employees.