Line Cook/Prep Cook

CORE RESPONSIBILITIES (But Not Limited To)

• Serves great food with great service and a great attitude.
• Adjusts to high pressure situations and is open to change.
• Prepares all food items to order, following standard recipes and procedures within specified time limits.
• Grills raw and prepped foods to order and to requested temperature.
• Accepts or rejects ingredients based on quality and quantity.
• Cuts or portions meat, fish and poultry.
• Communicates with HOH Team Members, FOH Team Members and Management throughout the shift regarding status of orders and availability of product.
• Labels all food items for food safety and shelf-life standards.
• Cleans, organizes, and maintains walk-in refrigerator, reach-in refrigerator, cooler drawers, prep, and dry storage area.
• Stocks/restocks items on line according to specifications.
• Understands and complies with food safety and temperature standards.

Requirements

• Full service restaurant kitchen experience is desired.
• Strong communication skills.
• Strong interpersonal skills.
• Able to communicate with individuals from diverse backgrounds.
• Organization skill; ability to be organized in a changing environment.
• Able to maintain a calm professional demeanor at all times.

Essential Physical Requirements

• Daily physical requirements and/or number of pounds that may need to be lifted on the job.
• Stands during entire shift.
• Frequent bending, stooping, reaching, pushing, and lifting.
• Lifts and carries tubs, trays, and cases weighing up to 100 lbs. up to 20 times per shift.
• Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold.