Line Cook

Line Cook

The Cook is responsible for the daily preparation of food items in their assigned outlet as well as other assigned areas of the kitchen. They are required to maintain the highest professional food quality and sanitation standards. The Cook assists the Executive Chef, Sous Chef, and other kitchen personnel in the production of menu items, ensuring high performance, guest satisfaction, and profitability.

Essential Duties and Responsibilities:

• Create food consistently of high quality, taste, and presentation, strictly following approved recipes
• Comply with the organization's standards of service
• Adhere to the established goals and budgets for the kitchen
• Anticipate and resolve problems that may arise
• Adhere to the health department and restaurant sanitation and food handling guidelines
• Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns
• Conduct regular inspections of the prep working/ dishwashing areas and coolers and promptly act to correct deficiencies found during the inspection
• Analyze work processes to identify and eliminate errors and duplication and improve quality issues

Qualifications:

• Basic understanding of professional cooking and knife-handling skills
• Must be able to speak, read and understand basic cooking directions
• Ability to follow a production prep list
• Ability to work well with others
• Understanding and knowledge of safety, sanitation, and food handling procedures
• Professional communication skills
• Ability to take direction
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must be self-motivated and organized
• Must be able to work nights, weekends, and some holidays
• Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job

Physical Demands:

• Be able to work in a standing position for long periods of time
• Ability to move and transport food carts, equipment, and supplies
• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds
• Capable of working in extremely hot or cold environments
• Continual use of dexterity and gross motor skills with frequent use of fine motor skills
• Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
• May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment

Education/Experience Required:

• ServSafe Certified
• Must complete the basic culinary hybrid course within the determined time
• High school graduate or GED
• Previous kitchen experience preferred