Line Cook

COOK

Prepares food items according to recipe to ensure quality and consistency.

Ensures that all prepared items are labeled, dated, covered, monitored for quality and freshness, and rotated.

Monitors food levels and replenishes in a timely manner.

Arrives to work station on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings.

Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices.

Maintains, or ensures maintenance of, a clean and sanitary working environment; maintains equipment in accordance with ENZO cleanliness and safety standards; ensures walk-ins and freezers are clean and organized.

Performs opening, mid, and closing duties as assigned; ensures accuracy of signs.

Immediately reports safety hazards and violations.

Performs other duties as assigned by store, regional, or national leadership.

We all wear multiple hats here at ENZO. You may need to take on responsibilities outside of this job description at times, as we all do.

Thorough product knowledge.

Ability to follow a recipe.

Good understanding of food production and fundamental cooking techniques.

Good basic math skills.

Strong to excellent communication skills and willingness to work as part of a team.

Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors.

Ability to follow directions and procedures; effective time management and organization skills.

Strong work ethic and ability to work in a fast-paced environment with a sense of urgency.

Must be able to lift up to 50 pounds.

In an 8-hour work day: standing/walking 6-8 hours.

Hand use: single grasping, fine manipulation, pushing and pulling.

Work requires the following motions: bending, twisting, squatting and reaching.

Exposure to FDA approved cleaning chemicals.

Exposure to temperatures: 90 degrees Fahrenheit.

Ability to work in wet and dry conditions.

Ability to work a flexible schedule including nights, weekends, and holidays as needed.

Ability to use tools and equipment, including knives, box cutters, and other heavy machinery.

May require use of ladders.

Ability to work in a fast-paced environment.

Ability to work under the direction of the Chefs.