Seasonal Line Cook

About the role

The Seasonal Line/Prep Cook accurately and efficiently cooks meats, fish, vegetables, soups and other hot food products and prepares and portions food products prior to cooking. Duties include plating, garnishing, and preparing appropriate garnishes for all hot menu item plates.

Responsibilities

• Cooks meats, seafood, poultry, vegetables and other food items using broilers, ovens, grills, fryers and other kitchen equipment
• Consistently complies with standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures
• Stocks and maintains sufficient levels of food products at line stations to ensure smooth service
• Portions food products prior to cooking according to standard portion sizes and recipe specifications
• Maintains a clean and sanitary workstation including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Follows proper plate presentation and garnish setup for all dishes
• Handles, stores and rotates all products properly
• Assists in food prep assignments during off-peak periods as needed
• Prepares items necessary for the line for the next shift
• Washes dishes as necessary or directed by the chef/manager
• Closes the kitchen properly and follows the closing checklist for kitchen stations; assists others in closing the kitchen
• Attends all scheduled employee meetings and brings suggestions for improvement
• Takes good care of all equipment and ensures that all equipment is safely and properly stored
• Is respectful of guests, co-workers and management; smiles when greeting guests and co-workers; gives right of way to guests
• Reports to immediate supervisor when leaving work area for any reason including breaks
• Must be physically present to work a regular, reliable and predictable work schedule in accordance with business demands and maintain consistent and regular attendance
• Performs special projects and other responsibilities, tasks or duties as requested

Skills and Qualifications

• Ability to perform job duties, demonstrate excellent work habits, deliver superior service to internal and external guests, exhibit the highest degree of professionalism, ethics and integrity, and comply with all governing policies and procedures
• Positive communication skills and professional interpersonal abilities (tact, diplomacy and respect) with guests and co-workers at all times
• Maintains a high degree of professionalism in the workplace, including appearance, communication, attendance, reliability and teamwork
• Maintains a high level of organization, including an orderly and neat work area and excellent time management skills
• Demonstrates a desire to succeed and willingness to help others succeed
• Understands the role and responsibilities of the position and demonstrates proficiency in position requirements
• Demonstrates support and complies with all safety program elements including adherence to policies, exercise of safe work practices, participation in training, use of protective equipment and reporting all safety concerns, hazards and non-compliant practices
• Participates in open communication and provides feedback to management regarding operations, staffing, personal development and operational productivity

Education & Experience

• A minimum of 2 years of experience in kitchen preparation and cooking
• At least 6 months experience in a similar capacity
• Ability to communicate clearly with managers, kitchen and dining room personnel
• Honesty and integrity
• Any combination of education, experience and training that provides the required knowledge, skills and abilities
• Must be able to provide evidence of eligibility to work in the United States of America

Physical Requirements & Working Environment

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Tools & Equipment Used

• Required to have a valid Food Handler Card and/or Serve Safe Certification or obtain one upon hiring

Pay

$20–$25 per hour; actual pay will be commensurate with experience, education and specific job responsibilities.