Melissa True TX BBQ - Line Cook - Part time

Responsibilities Job Summary: As a Line Cook / BBQ Pitmaster, you'll provide superior fast, fresh, and friendly customer service in a fast-paced restaurant environment. You'll prep ingredients for the kitchen and maintain department and food safety / sanitation standards. Food Service Key Responsibilities & Essential Functions: Cuts, slices, dices, chops, food for recipe preparation; preps in accordance with recipe specifications and SOPsPrepackages condiments (sauces, dressings) for prepared food itemsCompletes tasks at assigned work stationAssists in multiple cooking venuesAssists in technical areas, and with catering orders, as neededMasters recipe preparation, including daily production to account for raw material variations and customer demandPrepares, packages, and plates fresh productPerforms other duties as assigned Food Safety / Sanitation Ensures compliance with department Store and standard operating proceduresProperly handles / maintains temperature integrity of all ingredients, product, and equipment operationMaintains sanitation in food preparation areasProperly handles, operates, and maintains equipmentPerforms as a team member to help ensure a safe, clean, productive operation Customer Service Provides / ensures customers a sense of urgency related to accuracy, speed, and freshness of their orderProvides superior customer service at all times; provides internal customer serviceProvides detailed knowledge of menu items, ingredients, prep methods, etc.Assists guests as needed The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations. Age Requirement Qualifications & Key Requirements: 18+ Work Experience 1+ years of experience in commercial foodserviceExperience in food preparation and equipment Knowledge/Skills/Abilities Culinary knowledgeUnderstanding of nutritional values and ingredientsStrong communication and interpersonal skillsReading and writing skillsTechnology skillsPlanning and organizing skillsCulinary math skills for recipe conversionAbility to execute high-volume production Education High school diploma (or equivalent) Licenses/Certifications Culinary certification, or equivalent culinary training / work experience Physical Demands & Working Conditions Function in a fast-paced, retail environmentWork extended hours and / or rotating schedulesSafely maneuver around moving mechanical partsConstantly reach at waist, graspFrequently be exposed to fumes or airborne particles, and toxic or caustic materialsFrequently stand, walk,Occasionally reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, pivot twist, push / pull with arms, pinch, perform fine motor movements, shoulder circumductionOccasionally be exposed to wet, cold, ambient temperatures, and loud noiseFrequently be exposed to heatDemonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team liftWhile there may be exceptions, the measurements noted are generally defined as--Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day; Occasionally: 0 - 2.5 hours per 8-hour dayIt is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager. The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 8/1/2019