Cook I - Line Cook

Cook I - Line Cook

The Line Cook provides a supreme dining experience to guests by preparing high quality meals. The Line Cook's main goal is to ensure that guests will always enjoy exceptional dining experiences. Whether working in an on-trend national brand, or an iconic concept from the local community, you will create and deliver first-class experiences for the traveling public.

In joining our team, you commit to supporting this mission, by demonstrating our service standards always and holding all team members to the same. Providing a safe work environment of trust and respect free of harassment is expected.

Duties and responsibilities include embodying a positive company image by providing courteous, friendly, and efficient service with a smile to customers and team members. You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), recognize and satisfy all restaurant guests as well as be accountable to the Company and Restaurant Managers.

Additional duties include food preparation at 100% recipe adherence, following production prep list and keeping accurate records, using knives, slicers, and kitchen equipment efficiently and safely, washing, slicing, and peeling items on prep list, following recipes, storing prepared food items safely and ensuring they are properly date labeled, following all brand standards including those related to food safety, sanitation, operational excellence, or guest satisfaction, practicing excellent food safety and sanitation practices, regularly restocking all kitchen supplies and food items required for service, assisting with ordering and planning food supplies, reporting necessary equipment repair and maintenance to management, monitoring proper rotation and dating of prepped food items and storage areas, maintaining a clean and organized work environment that is free of safety hazards, working well in a fast-paced environment, being detail oriented and the ability to multi-task, and performing other duties as assigned.

Qualifications include a minimum of 1 year of closely related cooking experience, work experience in high volume or fast casual dining restaurant environment preferred, ServeSafe Certification or equivalent required by state, ability to work unsupervised for extensive periods, and to demonstrate good judgment when dealing with guest, high school diploma or GED, ability to work various shifts in a 7/365 team-oriented environment including nights, weekends, and holidays, excellent customer service skills and an ability to communicate effectively, in English, self-starter able to prioritize and handle various tasks simultaneously, ability to adapt to changing priorities and unexpected situations, proficiency required in reading, writing, and mathematics, in English, ability to lift a minimum of 50 lbs. and to perform essential job functions such as standing, bending, reaching, gripping, climbing on ladder, and walking long distances, standing for long periods of time and the ability to work in an environment with varying including conditions high heat steam, and varying odors.