Line Cook (Darlin')

Attendance & Scheduling Line Cooks are expected to work scheduled shifts reliably. Schedules are based on restaurant demand, and each team member is responsible for their assigned shifts. Team members should arrive 10 to 15 minutes before their scheduled shift so they are ready to begin work on time. Your scheduled time is the time you are expected to be ready to work, not the time to wander in and discover shoelaces. Repeated tardiness, no-call/no-show behavior, leaving early without manager approval, or failing to work scheduled shifts may result in disciplinary action, up to and including termination. Safety Line Cooks must follow all safety procedures, including: Wearing black non-slip work shoes. Walking carefully and never running in the kitchen. Reporting defective equipment or tools immediately. Operating equipment only after proper training. Using proper callouts such as “Corner,” “Behind,” “Door,” and “Hot.” Using cut-resistant gloves when required. Never attempting to catch a falling knife. Using proper lifting techniques and asking for help when needed. Reporting accidents, injuries, hazards, or unsafe conditions to management immediately. Sanitation & Food Safety Food safety is non-negotiable. Line Cooks are expected to: Wash hands frequently and properly. Change gloves as needed. Sanitize counters, cutting boards, utensils, and equipment. Prevent cross-contamination. Store raw proteins below cooked or ready-to-eat foods. Label, date, rotate, and store food properly. Maintain proper hot and cold holding temperatures. Keep chemicals and cleaning supplies away from food products. Follow all health department, company, and management food safety standards. No shortcuts here. Guests do not come in for “light salmonella with a cocktail.” Uniform & Appearance Kitchen staff are expected to follow Darlin’s kitchen uniform and grooming standards: Black, non-slip work shoes. Black kitchen pants. Company-issued chef jacket. Company-issued chef hat and required hair restraints. Clean, professional appearance at the start of each shift. Minimal jewelry for safety and sanitation. Long hair restrained as required. Tattoos deemed inappropriate or offensive must be covered while on duty. Employees who arrive out of uniform or fail to meet grooming standards may be sent home to correct the issue. Repeated violations may result in disciplinary action. Conduct & Professionalism Line Cooks are expected to act professionally and respectfully at all times. This includes: Following manager and chef instructions. Treating teammates, managers, vendors, and guests with respect. Avoiding foul, abusive, threatening, or harassing language. Protecting company property, recipes, procedures, and confidential information. Performing assigned responsibilities consistently and satisfactorily. Avoiding unauthorized eating, smoking, vaping, or breaks. Keeping personal issues from disrupting the shift. Reporting issues directly and professionally instead of letting them rot in the walk-in of human resentment. Physical Requirements Ability to stand and walk for extended periods. Ability to lift, carry, push, or pull up to 50 lbs as needed. Ability to bend, reach, squat, twist, and move safely in tight spaces. Ability to work around hot equipment, sharp tools, open flames, wet floors, and fast-moving team members. Ability to work in a hot, loud, high-pressure kitchen environment. Ability to safely use knives, kitchen tools, and commercial cooking equipment. Compensation & Benefits Hourly position. Overtime paid according to applicable wage laws when eligible. Training provided before working independently. Employee meal discount available according to company policy. Opportunities for growth based on reliability, performance, skill development, and leadership potential. #J-18808-Ljbffr Hattenluke