Line Cook

Position Summary We are ENGAGING & ENERGETIC We come to work each day filled with positive energy, ready to create a fun environment and make raving fans. We are PASSIONATE We love creating exceptional experiences, paying attention to the details that make the difference, and exceeding expectations. We are INNOVATIVE & DYNAMIC We embrace the energy created from new ideas while following the philosophy of Kaizen and being open to constructive feedback. We are ONE TEAM UNDER ONE ROOF We treat each other with respect by being genuine and honest. We take care of each other so we can better take care of our guests. We are part of the COMMUNITY We are a safe haven for our guests, adding value to our neighborhoods and supporting local non-profit organizations. If you hold these same values and are looking for an exciting career in hospitality, we want to meet with you! Primary Duties Accomplishes all food preparation, cooking methods, procedures and timing to ensure that all food product adheres to the specifications and quality standards of Ling & Louie’s. Must be efficient and adaptive in a fast paced environment, must react quickly and under control during all times of emergencies and high-pressure situations. Must maintain and have knowledge as well as passion for food, the restaurant industry and the concept. Essential Job Functions Exemplifies the Ling & Louie’s Spirit of Service in all duties Complies with all Board of Health, INS and Safety requirements. Reports to work as indicated on the work schedule and in the correct uniform. Practices positive personal hygiene and cleanliness habits during all work shifts. Performs restaurant food preparation and works line as scheduled by Executive Kitchen Manager. Ensures and maintains food quality and consistency by preparing menu items to recipe. Assists the Executive Kitchen Manager in maintaining all safety, security, sanitation, cleanliness and housekeeping standards for the restaurant. Assists the Executive Kitchen Manager and the General Manager in achieving all food, labor and operating expense budgets. Checks, prior to the start of the shift, the par and stock levels of items on the line to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels. Communicates any discrepancies to the Kitchen Manager. Maintains the highest degree of sanitation, cleanliness and food safety for work area to include counter tops, refrigeration units, floors, walls and shelving. Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Kitchen Manager. Assists the Executive Kitchen Manager as well as the General Manager in fulfilling all business goals and objectives of the restaurant. Correctly completes all station closing duties at the end of each shift. Assists Kitchen Manager and other kitchen personnel in accomplishing closing duties and kitchen cleanliness. Projects and/or tasks as assigned by Executive Kitchen Manager and/or General Manager. Must have ability to stand for long periods of time as well as lift a minimum of 50 pounds. Specific Job Skills Excellent people and organizational skills. Excellent communication skills. Outgoing, energetic personality with a positive attitude. Must know how to read, write, speak and understand English. Ability to work varying shifts and maintain attendance in accordance with Company policy. Must have extensive knowledge of food preparation. Must have the ability to pay attention to detail in a fast-paced environment, handle multiple tasks and have a high level of patience. Education and Experience High School education or equivalent Minimum of six months server experience in a full service restaurant Special Working Conditions Position requires extensive interaction with the public and all levels of employees both within and outside of organization. Physical Requirements Must be able to work in an environment where there may be regular exposure to noise, odors, fumes, temperature fluctuations, grease and other conditions associated with a restaurant. Must be able to lift a minimum of 50 pounds. Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length. Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, smallwares and service equipment. Must be able to stand for long periods of time. Vision abilities to include: distance, close, color, depth, and peripheral. Also the ability to adjust focus. Must be able to continuously use fingers to bilaterally operate point of sale equipment, prepare and serve food/beverage items. If you need any accommodation from the Company to enable you to perform essential job functions, please let me know. We would like to bring a couple of policies to your attention. The Company prohibits the use of drugs and alcohol while in the workplace or on restaurant property. Also, sexual harassment and harassment based upon race, color, national origin, religion age, gender, sexual preference or disability is prohibited and will not be tolerated. #J-18808-Ljbffr