Restaurant Line Cook II-Full-Time(Bettendorf)

Responsibilities

• Prepare menu items assigned to assigned station and assist in others when needed.
• Assist in all methods of production line cooking and assembling, including operation of grill, fryer, broiler, oven, and other cooking and processing food service equipment.
• Proficient in all cold food prep, dressings, breading, and other food preparations.
• Evaluate the need for preliminary preparation and complete in a timely manner.
• Maintain the required par of food items in their assigned station from support areas throughout the property.
• Maintains a sanitary and organized work area and ensures all areas assigned are clean and free of debris.
• Demonstrates proper care, storage, use, and cleaning of all tools and equipment.
• Fulfills proper zoning procedures, returning/storing product and equipment to designated areas.
• Demonstrates competent product knowledge by correctly storing and handling all perishables, maintaining quality, security, value, and integrity.
• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by leadership.
• Effectively communicates with other team members.
• Verbal acknowledges leadership instructions, responds in a professional manner.
• Responsible for the daily cleaning and detail of all restaurant deep fryers, walk-ins, reach-ins, hoods, floors, all types of floor mats, garbage cans, ceiling tiles, air vents, table bases, smokers, warmers, pantry stations, hot lines, speed racks, mixers, stainless steel tables, table ovens, and pizza oven.
• Accountable for meeting or exceeding all State of Iowa and Company sanitation requirements (Serv-Safe).
• Safely operates safety and accident prevention programs (non-slip footwear, knife handling, proper lifting).
• Supports garbage separation and disposal as per standards.
• Performs other duties as assigned.

Qualifications

• Preferred: High School diploma or equivalent; at least one year of culinary experience or formal culinary education.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Work requires ability to work from a standing position for extended periods of time.
• Work requires a neat appearance with good personal hygiene.
• Must be able to safely operate sharp objects, such as knives, scissors, slicers.
• Must be physically mobile with reasonable accommodation.
• Must be able to lift and carry up to 50lbs. Must be able to push or pull 70 lbs.
• Must be able to reach above and below the shoulder, grip small items, bend, stoop and twist while carrying supplies to and from storage areas; able to stand and walk for up to four hours.
• Additional Requirements: Must be able to work in a fast-paced environment, multiple tasks to be handled under time constraint.
• Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.
• Must be able to work in areas containing dust, second-hand smoke, varying noise and temperature levels, lighting, vibration, crowds, air quality, and occasional wet slippery floors.
• Must be flexible with schedule, including nights, weekends, and holidays as required.