Line Cook - Sun Diner, Nashville

About the role

The primary function of the Line Cook is to prepare ingredients and maintain stations used in the cooking process while ensuring the kitchen remains clean, sanitized, and operating safely.

Responsibilities

• Report to work on time and be at the prep station as indicated on the work schedule.
• Correctly season, cook, and plate all entrees (meat, poultry, and seafood) ensuring food meets quality, presentation, and timing standards.
• Ensure food is never held on the line.
• Assist Chefs in cutting meat following specifications, quality standards, and procedures.
• Prepare broiled, fried, and baked food items according to kitchen needs.
• Prep all food to meet company specifications, recipes, procedures, plate presentation, and quality standards.
• Correctly prepare vegetables for salads; portion and plate salads and desserts.
• Rotate and restock pantry food items, condiments, plateware, small wares, equipment, and supplies throughout the shift.
• Check par and stock levels of salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service items before the shift.
• Maintain sufficient back-up par levels for business demands.
• Operate fryers, broilers, and ovens as needed.
• Communicate and coordinate with broiler cooks and food runners to ensure timely food preparation and service.
• Assist other kitchen personnel with food preparation and side work according to prep lists.
• Complete all station closing duties at the end of each shift.
• Assist in kitchen cleanliness and closing duties.
• Maintain sanitation, cleanliness, and food safety in the work area, including prep tables, refrigeration units, floors, walls, and shelving.
• Wear a clean, restaurant-approved uniform and practice positive personal hygiene.
• Adhere to all safety guidelines and report unsafe conditions or accidents immediately.
• Perform additional duties as assigned.

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

• 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, or casual dining restaurant preferred.
• Experience with fresh products preferred.
• Ability to operate business applications for communication (e.g., email, chat/text messaging).
• Must be able to taste and distinguish flavors, spices, temperatures, and textures.
• Must be able to smell and distinguish odors and scents for food and beverage products.
• Ability 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 communicate effectively in English and listen attentively to supervisors, team members, vendors, and guests.
• 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.
• Maintain good grooming habits.