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 chef team
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 without needing 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 in advance
Helps to safely maintain equipment/inventory at all times
Is always focused on guest satisfaction, at all times
Performs all other duties as assigned
CULTURAL TASKS:
Knowledge of our mission statement and core values
Knowledge of area attractions
Promotes the “Aloha Pass It On” initiative to the community
