Line Cook - Sun Diner, Nashville

Responsibilities

• Prepares ingredients and maintains stations used in the cooking process.
• Maintains stations to ensure the kitchen remains clean, sanitized, and operating safely.
• Prepares food for frying, sautéing, and grilling.
• Makes sure food is cooked to the appropriate standards.
• Maintains kitchen equipment to ensure proper and safe operation.
• Assists fellow kitchen staff as needed.
• Follows all sanitary, safety, and health-related protocols.

Essential Functions/Skills

• Reports to work on time and is on the prep station as indicated on the work schedule time.
• Cooks and plates all entrees (meat, poultry, and seafood) to meet quality, presentation, and timing standards.
• Cuts meat according to specifications, quality standards, and procedures.
• Prepares broiled, fried, and baked food items.
• Prepares vegetables for salads and ensures they are portioned and plated correctly.
• Restocks pantry food items, condiments, plateware, small wares, equipment, and supplies.
• Checks and restocks salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and small wares.
• Operates fryer, broiler, and oven top as needed.
• Communicates with the broiler cook and food runners to ensure food is ready for service.
• Assists other kitchen personnel with food preparation and side work.
• Completes station closing duties at the end of each shift.
• Maintains high standards of sanitation, cleanliness, and food safety.
• Communicates effectively and listens attentively to supervisors, other team members, vendors, and guests.
• Adheres to safety guidelines and practices.

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

Education/Working Knowledge/Experience Requirements

• 2-3 years of experience as a fry, grill, or line cook preferred.
• Experience as a pantry or prep cook in a full service, fine dining, casual dining restaurant preferred.
• Experience with fresh products preferred.
• Ability to access and operate business applications for communication with fellow team members (i.e. email, chat/text messaging).
• Must be able to taste and distinguish between flavors, spices, temperatures, textures.
• Must be able to smell and distinguish between odors and scents as to their appeal and level of intensity for all food and beverage products.
• Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke.
• Must use cut gloves as that is a company requirement for all culinary personnel for safety.
• Must be able to communicate effectively and listen attentively to supervisors, other team members, vendors, and guests.
• Ability to understand communication in English.
• Position may require work on nights, weekends, and holidays.
• Must be able to lift, handle, and carry food, small wares, equipment, supplies, and paper goods at a minimum of 50 pounds.
• Must be able to constantly stand and exert well-paced mobility for a period up to eight hours in length.
• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies, and equipment as well as to work the line during service periods.
• Maintains good grooming habits.