Line Cook

Line Cook

We are looking for a line cook who can help us with our mission of Delighting our Guests. Our Line Cooks are responsible for preparing our delicious menu entrees and doing it in a way that meets recipe, presentation, and ticket time standards. Doing this every time is what keeps our Guests coming back, time and time again!

Benefits:

• Tip pooling with front and back of house. Base wage starts at $18/hr, tips average between $3.00 to $4.00/hr
• 50% meals and 30% discount when dining as a Guest (and our food is delicious!)
• Employee assistance program
• Employee referral bonuses
• $10,000 company paid life insurance
• Preventative Care Plan (voluntary)
• Dental Insurance (voluntary)
• Vision Coverage (voluntary)
• Accident, Critical Care Insurance, and Hospital Indemnity plans (voluntary)
• Flexible medical & dependent care accounts (voluntary)
• 401 (K) with a company match (voluntary)
• Paid Time Off hours earned (able to use after 90-days)

Job Duties:

• Prepare and stock assigned work stations with all necessary supplies
• Prepares food for service (i.e. chopping vegetables, lunch meats, sauces, etc.) according to Company specifications.
• Cook Guest orders to recipe specification and Guest preference (i.e. special requests) in cooperation with the rest of the kitchen staff.
• Ensure that food comes out simultaneously, in high quality and proper presentation, within ticket time standards.
• Answer, report, and follow Kitchen Manager and General Manager (or Manager on Duty) instructions.
• Ensure that hands, food preparation, serving equipment, storage containers, and work stations are sanitary at all times.
• Cleans and maintains all prep counters, prep sinks, chopping, mixing, and slicing equipment
• Cleans and maintains all grills, fryers, ovens, and serving line.
• Tests and monitors cooled, heated, and holding equipment for proper temperatures.
• Stocks inventory for station appropriately.
• Properly dates, rotates, and stores all food items.
• Completes side work and extra projects as assigned

Qualifications:

• Must have a valid Food Handler's Card
• Must be at least 18 years of age
• Must be able to speak, read, and understand the primary language of the work location.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Accuracy and speed in executing assigned tasks.
• Able to meet the shift's needs of fluctuating business demands
• Must make quality decisions relying on experience and good judgement with supervisory assistance by the manager on duty.
• Able to work independently as well as in a team environment

Working Conditions:

• Subject to wet floors, temperature extremes, and loud noises.
• Varying schedule to include morning, evenings, weekends, weekdays, holidays, and extended hours as business dictates.
• Must be able to bend, stoop, lift, and carry up to 40 pounds on a regular and consistent basis.
• Must be able to stand for long periods of time and move from area to area in the kitchen.