Line Cook/Prep Cook

Job Overview Job Title: Line Cook/Prep Cook Job Category: Kitchen Staff Report To: General/Kitchen or Culinary Manager FLSA Status: Exempt or Non-Exempt Primary Location: Tampa, Florida Travel Required: No Level/Salary Range: Commensurate with Experience Website: Responsibilities Cooks a variety of foods using diverse methods of preparation and adheres to specific product specifications, handling procedures, and plate presentation. Adheres to all company safety and sanitation policies and procedures. Ensures proper execution of recipe procedures while maintaining a high quality and consistent product. Maintains cleanliness throughout the kitchen. Keeps food orders continuously flowing out of the kitchen. Communicates ticket times and potential problems with the Expediter, Managers and Service Staff as necessary. Helps to complete assigned pre‑work to stock and set up stations as necessary. May work with an open flame. Uses sharp knives and utensils. May use slicers or other kitchen machinery. Able to hold items with hands (knives, pans) for extended periods of time, with up to 5 lbs. of weight. Able to read/recognize ticket orders. Breaks down, and cleans station or work area at end of shift. Helps to ensure proper rotation of all products and that product meets par. Cleans and sanitizes throughout the shift. Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies. Maintains a favorable working relationship with all other team members. Displays a favorable image of Sacred Pepper at all times. Performs calmly and effectively under pressure. Safely transports items to and from the kitchen on a slick surface. Embraces and celebrates Sacred Pepper culture. Other duties as directed. Key Competencies Professionalism. Ability to perform and willingness to take initiative. Excellent planning and organizational skills. Clear written and verbal communication skills. Excellent interpersonal skills. Customer oriented with a strong commitment to customer services, relations, satisfaction, and total customer experience. Ability to multi‑task while maintaining required standards of operation in daily restaurant activities. Adherence to food handling requirements. Ability to remain standing for long periods of time and walk for up to 7 hours per shift. Ability to work under pressure amid distractions and interruptions. Excellent math, money handling, and reading skills. Friendly and courteous manner. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The following are representative of the knowledge, skill, and ability required. High School Diploma or GED with one (1) year of proven work experience as a line cook/prep cook in a fast‑paced, full‑service restaurant. Post‑hire: Certified Food Handler and Responsible Vending. Ability to read, write, analyze, and interpret general information. Ability to add, subtract, multiply, divide, and calculate figures and amounts such as discounts, interest, proportions, percentages, and volumes. Ability to solve practical problems and make sound decisions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands Regularly required to stand, walk, and move throughout the entire shift. Reach with hands and arms; use hands to handle or feel. Place items on high shelves and in walk‑in freezer. Climb or balance. Occasionally required to stoop, kneel, crouch, or crawl. Lifting and/or moving up to 70 pounds and frequently up to 10 pounds; may also lift 30–50 pounds regularly. Work frequently in damp, hot, noisy environments and may work near an open flame. Specific vision requirements: close, distance, color, peripheral, and depth perception. Benefits Health and dental insurance. Matching 401(k) package. Employee meal discounts. Paid time off. #J-18808-Ljbffr Sacred Pepper