Line Cook - Twin Peaks HOH

Essential Duties And Responsibilities

• Adhering to uniform standards
• Adhering to prep and line build recipes
• Check quality of ingredients
• Maintain clean and organized stations and equipment
• Ensure HOH Standards, Safety and Sanitation requirements are followed at all times
• Able to work as a team
• Train using tablets or computer
• Any other duty/responsibility that management may deem necessary

Uniform Standards

• Clean TP black hat facing forward at all times
• Brim never bent
• Hair must be kept clean. All hair must be kept underneath the TP hat
• Clean shaven. Beards & mustaches are allowed, but must be maintained
• Fingernails must be kept trimmed
• Jewelry is not allowed to be worn in ears, face, around the neck or wrists
• Clean non-faded/wrinkled TP kitchen shirt tucked in

Education And/or Experience

Proven experience as a Line Cook.

Languages Skills

Ability to communicate in English. Must be able understand the prep recipes and line build procedures.

Reasoning Abilities

Ability to apply common sense and understanding to carry out simple one or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.

Certificates, Licenses, Registrations

Must attend orientation and agree to policies and procedures as outlined in the Twin Peaks HOH training. Must attend and successfully complete the HOH training program prior to working a shift without supervision. Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications.

Physical Demands

• Regularly required to stand; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk or hear
• Reach with hands and arms
• Occasionally lift and/or move up to 15 pounds
• Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to focus

Work Environment

• Regularly exposed to fumes or airborne particles from the kitchen
• Occasionally exposed to wet and/or humid conditions when in the dish area or walk-in cooler
• Exposed to toxic or caustic chemicals when cleaning
• Sometimes exposed to cigarette or cigar smoke