Line Cook (Part Time)

Responsibilities

• Ensures the highest quality of food is produced at all times.
• Precisely follows recipes.
• Keeps the kitchen meticulously clean at all times.
• Works as one team, helping out wherever necessary.
• Able to obtain and maintain a valid food service permit.
• Knows prep sheets, food handling procedures, and managing food allergen risks.
• Adheres to the “Shelf Life” of products as per the corresponding recipe.
• Lables and dates all prepared food items.
• Demonstrates proper knowledge of station preparedness: product utilization and rotation, shelf life, correct portioning per item, never wasting usable product.
• Ensures all food items meet or exceed Company’s food quality standards.
• Records all waste on the provided waste sheet but keeps waste to a minimum.
• Ensures the station is prepared for anticipated levels of business.
• Practices “clean as you go” techniques.
• Maintains the kitchen in a clean, organized manner, both food preparation areas and storage areas, including floors.
• Knowledgeable in safe knife skills.
• Knowledgeable in the equipment used on the line and uses it safely following all safety procedures.
• Knowledgeable in all the menu items prepared in the station.
• Prepares section so that it is ready at scheduled time.
• Follows all recipes precisely according to company standards.
• Focuses on a one-team approach by helping other team members to ensure order accuracy and speed of service.
• Knowledgeable of the Company’s products, services, current promotions, and recurring events.
• Willingly, and with a positive attitude, follows direction of all supervisors, including additional requests for side work, cleaning, etc.
• Attends all on-going training, when scheduled.
• Must be able to work a variety of shifts, based on the need volume of the operation (late hours, holidays, weekend, etc.).
• Must work well in a fast-paced environment.
• Must work well under pressure.
• Demonstrates good time management skills and communication skills.
• Follows Company and state safety guidelines to provide a safe working environment.
• Must be able to continuously stand, walk, and lift up to 50 pounds.

Requirements

• Previous culinary experience is preferred but not required.
• Excellent communication and professional interpersonal skills required.
• Must be of legal age to work unrestricted hours as outlined by local ordinances and state laws.

Qualifications

• Knowledgeable in prep sheets, food handling procedures, and managing food allergen risks as outlined in the department training manual.
• Able to obtain and maintain a valid food service permit.
• Knowledgeable in the equipment used on the line and always use in a safe manner following all safety procedures.
• Knowledgeable in all the menu items prepared in the station.
• Prepares section so that it is ready at scheduled time.
• Follows all recipes precisely according to company standards.
• Focuses on a one-team approach by helping other team members to ensure order accuracy and speed of service.
• Knowledgeable of the Company’s products, services, current promotions, and recurring events.
• Willingly, and with a positive attitude, follows direction of all supervisors, including additional requests for side work, cleaning, etc.
• Attends all on-going training, when scheduled.
• Must be able to work a variety of shifts, based on the need volume of the operation (late hours, holidays, weekend, etc.).
• Must work well in a fast-paced environment.
• Must work well under pressure.
• Demonstrates good time management skills and communication skills.
• Follows Company and state safety guidelines to provide a safe working environment.
• Must be able to continuously stand, walk, and lift up to 50 pounds.