Line Cook

Job Description

Job Description

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discounts
• Health insurance
• Paid time off
• Vision insurance

JOB DESCRIPTION:
A Line cook accurately and efficiently cooks meats, fish, vegetables, soups and other hot and cold food products as well as prepare and portion food products prior to cooking. Line Cooks also perform other duties in the areas of food and final plate preparation including plating, garnishing of cooked items and preparing appropriate garnishes for all hot and cold menu item plates.
ESSENTIAL DUTIES:

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
• Assumes 100% responsibility for quality of products served
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Portions food products prior to cooking according to standard portion sizes and recipe specifications
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment
• Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores and rotates all products properly
• Assists in food prep assignments during off-peak periods as needed
• 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
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty
• Any and all duties assigned by management

MINIMUM REQUIREMENTS:
The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must meet state minimum age for serving alcoholic beverages
• Must have a minimum of 2 years of experience in kitchen preparation and cooking
• Must have at least 6 months of closely related serving experience, work experience in high volume or fast casual dining restaurant environment preferred
• Must be able to pass required state food safety certification requirements
• Must have reliable transportation
• Must be able to pass pre-employment testing (i.e. drug test, background check, etc)
• Must have full availability and be able to work days, evenings, nights, weekends, and holidays

KNOWLEDGE / SKILLS / ABILITIES:

• Ability to read, write and speak English (multi-lingual a plus)
• Ability to understand, follow and give written and oral instructions
• Ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers
• Ability to interact with guests and coworkers in a friendly, enthusiastic and outgoing manner
• Ability to work harmoniously with fellow employees and guests
• Ensure uniform and personal appearance are clean and professional
• Follow all company policies and procedures
• Speak with others using clear and professional language
• Develop and maintain positive working relationships with others
• Ability to (<8 hours per day) reach, bend, twist, pull, push, grasp, walk, stand, stoop, kneel, run, sit, climb, reach overhead, and bend to perform normal job functions
• Ability to work in a standing position for long periods of time (up to 9 hours)
• Ability to lift and/or move up to 40 lbs
• Ability to frequently immerses hands in water and water diluted with chemical solutions
• Ability to work indoors and outdoors, including prolonged exposure to extreme temperatures