Line / Prep Cook

Job Description

Job Description

POSITION SUMMARY : The line cook is accountable for preparing all food dishes according to established recipes.  

  KEY RESPONSIBILITIES:

• Prepare a variety of dishes ranging from meats, seafood, poultry, vegetables and other items meeting the highest cooking standards using Laziza Mediterranean Grill’s established recipes 
• Prepare dishes by cooking in broilers, ovens, grills and a variety of kitchen equipment
• Assume responsibility for quality of products served
• Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service 
• Control costs by portioning of food products according to standard portion sizes and recipe specifications, rotation of food, and exercising caution and proper use of company equipment to avoid loss of product through accidental breakage/disposal
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Follow proper plate presentation and garnish set up for all dishes
• Handle, store and rotate all products properly
• Assist in food prep assignments during off-peak periods as needed
• Perform related side work duties as needed, such as helping to wash dishes, restocking product, preparing recycling and cleaning around the kitchen
• Maintain cleanliness and sanitation at all times; performs opening and closing clean-up duties to ensure clean line area, grill, fryer, microwave, floors, coolers, and freezers
• Uphold company safety and sanitation requirements to ensure the health and safety of our guests and employees
• Other duties as assigned

ESSENTIAL CORE VALUES:

• Integrity – The quality of being honest and having strong moral principles. Having integrity means doing the right thing in a reliable way. 
• Teamwork –The process of working collaboratively with a group of people in order to achieve a goal. In order to work as a team, we need to: 
  1. Effectively communicate 
  2. Create efficiency in all we do 
  3. Respect each other 
  4. Foster ideas to make improvements 
  5. Try hard to not offend and try even harder not to be offended 
• Excellence – The quality of being outstanding or extremely good. Every employee that comes through the door will come with the mindset to create excellence – not just work.  

QUALIFICATIONS/SKILLS:

• Excellent culinary skills
• Possess the ethics and positive attitude that support our values and culture
• Ability to multi-task, prioritize, and organize
• Must be able to maintain a quick and efficient working pace to meet the needs of the business
• Ability to work as a team player

  EDUCATION AND/OR EXPERIENCE:

• This position does not have any specific education or experience requirements

ESSENTIAL PHYSICAL FUNCTIONS:

• Ability to stand/walk for 8 hours per day
• Must be able to lift and carry up to 40 lbs
• Will frequently reach, bend, lift, carry, stoop, fine manipulation throughout the shift
• Must be able to work in both warm and cold environments
• Must be able to tolerate higher levels of noise from kitchen machinery, music, and customers
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, and seafood

UNIFORM:

• Employees are expected to present themselves in a neat, clean, professional manner. This includes wearing a clean uniform, good personal hygiene, clean well-trimmed nails, and no gum chewing while on duty. 

BENEFITS & PERKS:

• Great work life balance
• Closed on Sunday 
• Closed major holidays – Thanksgiving, Christmas, New Year’s Day, Memorial Day & Labor Day 
• Access to Direct Primary Care Health Insurance Program
• Paid Time Off
• Retirement Savings Program (IRA) with Employer Match
• Advancement opportunities
• Discounted shift meals