Back of House | Line Cook, Prep Cook

BOH - Line Cook/Prep Cook

Responsible for overall performance of Culinary Operations in the Restaurant. The BOH Line Cook/Prep is responsible for ensuring guest satisfaction through excellent food quality, preparation, and presentation. The BOH Line Cook/Prep Cook will collaborate with the Manager to ensure the complete satisfaction of guests at the restaurant as a result of the food being prepared and served. This position contributes to the planning, organization, and training necessary to achieve restaurant objectives in food production, guest satisfaction, increased sales, managed costs, employee retention, communication and awareness, food quality, and compliance.

This position consistently demonstrates, as well as notifies management to enforce, company policies, practices, and procedures.

Compensation Package:

• Sick Leave (earned according to local/state/federal compliance mandates by location)
• Medical Insurance (Paid 50% by the company for full-time or FT equivalent EE's)
• Commuter Benefits
• Free Shift Meal
• Maternity/Paternity Leave
• Discounted meals at all corporate owned restaurants

Key Areas of Performance:

• Culinary Excellence in Hospitality and Food Service
• Kitchen equipment and tools knowledge
• Recipe Guidelines, Cooking, Food Prep
• Inventory/Prep Guidelines
• Special Events
• Maintenance/Cleanliness of Restaurant

Supervisory Requirements:

• This position does not have any direct reports and does not supervise anyone

Physical Demands:

• Position will be required to participate in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service) during critical operational demands.

Work Environment:

• The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes.

Requirements:

At least 1 year experience cooking in a restaurant kitchen preferred

Demonstrated success in culinary excellence and food service hospitality

Knowledge of OSHA and EEOC regulations, restaurant/food safety procedures

Point of Sale (POS) knowledge/skills preferred

Ability to successfully perform all job duties of the Line Cook/Prep Cook role

Food Safety/Food Handler certification required

Strong organizational skills with excellent oral and written communication skills and the ability to communicate with guests, staff, and management.

Ability to communicate effectively, both orally and in writing, in the English language

Possesses basic math skill (add, subtract, multiply, divide)

Places a value on diversity, community, and shows respect for others

Proven ability to problem solve and handle high stress situations

Must be prepared to multitask in accordance with the demands of the business

Ability to identify and anticipate opportunities and implement corrective action steps

Ability to work weekends, holidays, and evenings