Lead Line Cook

Line Cooks

Line Cooks prepare food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, injury, and fraud.

Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Ready and willing to assist fellow team members in meeting guest needs
• Communicates any potential problems with the Chef, Manager, and other line cooks as necessary
• Performs daily line checks (prep work and station duties) at the start, throughout, and end of each shift as required
• Keeps immediate supervisor promptly and fully informed of all food quality and guest service issues. Takes prompt corrective action as appropriate
• May be assigned additional tasks in support of the business
• Working in a team environment with the ability to be an effective team player
• Preparing, to order, all food items following standard recipes and procedures within specified time limits
• Prepping assigned items associated with assigned station; ensuring freshness of ingredients; labeling prepped ingredients with name of item, date and time prepped, and initials or prepared
• Grilling, sautee, deep frying, baking, broiling, etc. raw and prepped foods
• Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques
• Measuring and assembling ingredients and cooking items according to recipes and menu specifications
• Maintaining cooking line in a clean, sanitary, and safe manner; returning ingredients to storage after use to ensure freshness
• Keeping uniforms and aprons clean
• Stocking/restocking items on line according to specifications
• Washing and cleaning raw food products
• Peeling, dicing, shredding, and slicing food products using manual and automatic equipment
• Taking pride in personal appearance; reporting to work in a neat and clean uniform; maintaining well-groomed hair and personal hygiene as established by company policy
• Displaying integrity and honesty in all aspects of your employment
• Performing other duties as directed

Job Knowledge, Skills and Abilities

• Minimum of 6 months related experience
• Exceptionally strong guest focus mentality, with the ability to provide an exceptional dining experience for each guest
• Culinary school or previous culinary management experience
• Must be able to work in a fast-paced, multi-tasking, hands-on environment.
• Communicate clearly and concisely with team members, managers, and guests
• Add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals
• Understand written recipes, procedures, prep lists, and other related work notes
• Manage personal work flow under time pressure and resolve questions and problems with supervisor
• Ability to stand and/or walk throughout the entire shift and work in a restaurant environment
• Subject to cleaning chemicals, heat, moisture, steam, humidity, open flames, cooking odors, refrigeration/freezer temperatures, loud noise and occasional wet floors
• Will work around knives, power equipment and cooking equipment
• Ability to lift up to 50 lbs
• High energy and stamina are required
• Ability to stay calm and work efficiently and with a professional demeanor under pressure
• Ability to prioritize job duties and manage time effectively
• Strong verbal communication skills required
• Moderate reading and writing skills; ability to follow written and oral instructions, procedures and recipes

Physical Requirements and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.

Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.