Line Cook

Description Thank you for your interest in one of the fastest growing franchises in America, Walk-On’s Sports Bistreaux. Every position from the host stand to the heart of the house are instrumental to our winning culture! Walk-On’s has the perfect gameday atmosphere with a taste of Louisiana to keep you wanting more. Our passion for food and fun are on display every day, and we need you to help us win championships! At Walk-On’s we value team camaraderie, and we play for the name on the front not the back. We are looking for a dedicated and energetic Line Cooks with exceptionally great attitudes, adept at multitasking in a high-volume fast-paced work environment, and who can maintain cordial and professional working relationships with other staff supervisors and guest. Required Duties and Responsibilities: Arrives to work on time, well-groomed in a clean uniform for every shift Always demonstrates a positive attitude, willing to help out where needed Follows all Walk-On’s safety, sanitation, and employee guidelines Follows day prep sheet and completes all duties assigned Sets up sani-buckets, maintains a clean work area during the shift Follows proper food rotation, understands how to date and label all items (both prepped and un-prepped) Strictly adheres to Walk-On’s recipes and procedures when preparing any food items Practices “clean as you go” techniques to avoid cross contamination Assists and completes the daily line checklist for shift readiness Can complete requirements of job without constant supervision Able to use a scale for proper portioning Calibrates bio‑thermometers and scales for accurate results Follows all HACCP guidelines for heating and cooling of food products Assists in checking in, unloading, dating, rotating, and storage of all delivered products Assist other employees to complete any tasks during shift Dumps trash and cardboard from kitchen into proper receptacles in the back of the restaurant Must have reliable transportation to and from work Must adhere to uniform guidelines Requirements Physical requirements for this position include: Continuous standing (up to 10+ hours), bending, lifting/ carrying items (up to 60 pounds) Exposure to heat (up to 1000 F or more) Ability to read recipes, prep sheets, charts in English, understand measuring ingredients by weight and by volume, able to use ounce and pound scales for measuring Able to operate a slicer for cutting meats, cheeses, and vegetables (must be 18 years of age to operate the slicer) Able to hear and respond to calls made in kitchen in English. Must be able to competently operate fryers, char‑grill, flat‑top grill, and slicer and any other BOH equipment and accurately and timely prepare all food items as orders are registered. Must possess the following qualities Winning personality Consistent positive attitude Teamwork mentality Position Classification The position for which you are being considered is a part‑time position, which, for purposes of the federal health reform law, satisfies federal standards. Under those federal standards, work is part‑time if someone works 29 hours or less a week on average. This average is not calculated on a week‑by‑week basis. Instead, a measurement period, also known as a look back period, is used to determine the average hours an employee works per week. Work hours may fluctuate from time‑to‑time depending on business needs and how hours are scheduled. Simply because hours may increase from time‑to‑time does not mean the position ceases to be a part‑time position; it does not mean the position is full‑time for benefits or other purposes. Variation in hours is part of the job position and may be such that you work well over 30 hours per week for an extended time. All changes to full‑time positions will be documented with a formal notice; in the absence of that designation by us, a change has not occurred. Federal law states that an employer is to measure its employees’ hours worked to determine possible future health plan eligibility; therefore, if you are hired, we will track any hours worked over a 12‑month period starting with the first day of the first month following the date of hire. If, at the end of the 12 months you are then determined to be eligible, you will be offered plan coverage at that time for the following 12 months. (Coverage is never available retroactively.) #J-18808-Ljbffr Teneightconcepts