Line Cook

Job DescriptionJob DescriptionLine Cook/Prep Cook Job DescriptionReporting, RelationshipsPosition Reports to: Chef, Sous Chef or Kitchen ManagerSubordinate Staff: NoneBasic OverviewPrepares, cooks and presents breakfast, lunch and dinner menu with speed and accuracy to high quality standards.Essential Functions1. Reports to work on time, ready to work2. Uses excellent hygiene3. Preps daily food to required PAR levels4. Restocks work stations as needed5. Communicates with wait staff in a timely and professional manner6. Knows ingredient mix of all recipes and dishes7. Accurately and artistically prepares and presents food8. Correctly cooks all foods to temperature9. Wears gloves and uses tongs as required10. Works with speed and maintains professional work environment11. Works without supervision in a professional manner.12. Helps in any kitchen position that needs assistance.13. Maintains a clean work area14. Operates dish machine as need (Adheres to dishwasher standards and guidelines)15. Removes all garbage.16. Keeps prep kitchen, walk-ins, and cook line mopped, debris free and organized.17. Cleans and wipes down all equipment18. Attends to all cleaning as outlined in cleaning guidelines19. Has a current food handlers permit or Serve-Safe Certification20. Adheres strictly to eating policy21. Performs additional responsibilities, although not detailed, as requested by a Chef, Sous Chef, or Kitchen Manager at any time.Knowledge1. Knowledge of sanitary guidelines.2. Knowledge of all food production.Skills/AptitudesI. Comprehensive understanding of the English language.2. Ability to communicate effectively with co-workers and managers.Working Conditions1. This position will spend 100% of the time standing.2. Occasional environmental exposures to cold, heat, and water.3. The individual must be able to transport up to 50 pounds on occasion and up to 35 poundsregularly.4. Must be able to hear with 100% accuracy with correction.5. Must be able to see 20/20 vision with correction.LevelWorks under supervision of Chef, Sous Chef, and Kitchen Manager.\nCompany DescriptionSwitchback Grille, located at the entrance to Zion National Park in Springdale Utah, is set amid the splendor of Zion Canyon. We have proudly been serving exceptional cuisine since 1996. We value quality and excellence and strive daily to produce outstanding culinary delights for our valued guests. We focus on USDA prime beef and a changing variety of fresh fish. We not only set the standard for casual fine dining in Zion Canyon, but also are actively engaged catering weddings and other key events that require skill and expertise. In 2006, we opened Jack's Sports Grill to compliment the Switchback Grille by offering our guests a more casual dining option. On the boards are additional restaurant concepts that will provide our employee with new opportunities in the future. The Switchback family of restaurants provide a fabulous working environment in one of the most amazing place on earth.Company DescriptionSwitchback Grille, located at the entrance to Zion National Park in Springdale Utah, is set amid the splendor of Zion Canyon. We have proudly been serving exceptional cuisine since 1996. We value quality and excellence and strive daily to produce outstanding culinary delights for our valued guests. We focus on USDA prime beef and a changing variety of fresh fish. We not only set the standard for casual fine dining in Zion Canyon, but also are actively engaged catering weddings and other key events that require skill and expertise. In 2006, we opened Jack's Sports Grill to compliment the Switchback Grille by offering our guests a more casual dining option. On the boards are additional restaurant concepts that will provide our employee with new opportunities in the future. The Switchback family of restaurants provide a fabulous working environment in one of the most amazing place on earth.