New Braunfels 01 (IH35/Walnut) True TX BBQ - Line Cook - Part time

Responsibilities Job Summary: As a Line Cook / BBQ Pitmaster, you'll provide superior fast, fresh, and friendly customer service in a fast‑paced restaurant environment. You'll prep ingredients for the kitchen and maintain department and food safety / sanitation standards. Key Responsibilities & Essential Functions Food Service Cuts, slices, dices, chops, food for recipe preparation; preps in accordance with recipe specifications and SOPs Prepackages condiments (sauces, dressings) for prepared food items Completes tasks at assigned work station Assists in multiple cooking venues Assists in technical areas, and with catering orders, as needed Masters recipe preparation, including daily production to account for raw material variations and customer demand Prepares, packages, and plates fresh product Performs other duties as assigned Food Safety / Sanitation Ensures compliance with department store and standard operating procedures Properly handles / maintains temperature integrity of all ingredients, product, and equipment operation Maintains sanitation in food preparation areas Properly handles, operates, and maintains equipment Performs as a team member to help ensure a safe, clean, productive operation Customer Service Provides / ensures customers a sense of urgency related to accuracy, speed, and freshness of their order Provides superior customer service at all times; provides internal customer service Provides detailed knowledge of menu items, ingredients, prep methods, etc. Assists guests as needed The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job‑related tasks as requested by their supervisor, subject to reasonable accommodations. Qualifications & Key Requirements Age Requirement 18+ Work Experience 1+ years of experience in commercial foodservice Experience in food preparation and equipment Knowledge/Skills/Abilities Culinary knowledge Understanding of nutritional values and ingredients Strong communication and interpersonal skills Reading and writing skills Technology skills Planning and organizing skills Culinary math skills for recipe conversion Ability to execute high‑volume production Education High school diploma (or equivalent) Licenses/Certifications Culinary certification, or equivalent culinary training / work experience Physical Demands & Working Conditions Function in a fast‑paced, retail environment Work extended hours and / or rotating schedules Safely maneuver around moving mechanical parts Constantly reach at waist, grasp Frequently be exposed to fumes or airborne particles, and toxic or caustic materials Frequently stand, walk Occasionally reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, pivot twist, push / pull with arms, pinch, perform fine motor movements, shoulder circumduction Occasionally be exposed to wet, cold, ambient temperatures, and loud noise Frequently be exposed to heat Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift While there may be exceptions, the measurements noted are generally defined as--Constantly: 5.5+ hours per 8‑hour day; Frequently: 2.5 - 5.5 hours per 8‑hour day; Occasionally: 0 - 2.5 hours per 8‑hour day It is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager. The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 8/1/2019 #J-18808-Ljbffr H.E.B.