Line Cook

GENERAL SUMMARY: The Line Cook provides all needed culinary support for our chefs, while also sharing the responsibility of ensuring safety/sanitation protocols are followed at all times.

REQUIRED QUALIFICATIONS:

•Contributes to building and maintaining a positive work culture at all times

•Flexible schedule, especially during busy seasons

•Ability to communicate effectively and work well with others

•Ability to remain calm, prioritize and multitask in a fast-paced environment

•Ability to handle guest requests and needs in a professional and pleasant manner

•Can stand for long periods of time (majority of shift)

•Can bend, twist, squat, kneel, reach overhead, and walk safely

•Can safely adhere to sanitation/safety protocol at all times

•Able to lift 40+ lbs of food/inventory at a time

•12 months hot-line cooking experience, high volume experience preferred

•Must be able to work on multiple stations, including broiler, saute, fry and cold pantry

•Knowledge of hot line equipment and knife handling equipment required

•Knowledge of basic food prep equipment such as slicers, ovens, warmers, steam tables required

•Can read/understand meal tickets

ESSENTIAL FUNCTIONS:

•Creates and fosters a positive environment at all times

•Operates with safety and sanitation in mind at all times

•Assists with meal preparation in accordance to all safety regulations and under the direction of chefteam

•Safely utilizes knives, cooking tools, equipment at all times

•Cook and plate dinner food items in a timely manner according to specifications

•Set assigned station with all food items and equipment necessary for shift.

•Communicate station needs and assistance needs to supervisors, Sous Chefs & Executive Chefs

•Properly store leftover proteins and other food items for use the following day

•Clean and sanitize workstation and equipment according to Sous Chef instructions

•Self-directed, possesses the ability to see what needs to be done, and addressing the needs withoutneeding reminder to do so

•Helps maintain cleanliness of back of the house- equipment, dishes, sanitation receptacles, etc.

•Limits food waste/damage

•Notifies manager team of any equipment failure/maintenance issues and low inventory needs inadvance

•Helps to safely maintain equipment/inventory at all times

•Is always focused on guest satisfaction, at all times

•Performs all other duties as assigned